Red cabbage & blood orange tabbouleh
Enjoy this vibrant tabbouleh salad with your favourite grills. With red cabbage, dried cranberries and pomegranate seeds, it’s perfect at Christmas
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Prep:20 mins
plus 15 mins soaking - Easy
Nutrition per serving
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kcal 251
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fat 13g
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saturates 2g
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carbs 26g
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sugars 0g
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fibre 4g
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protein 5g
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salt 0.18g
Ingredients
- 200g bulgur wheat
- 50g dried cranberries
- 1 lemon , zested and juiced
- 1 shallot , finely sliced
- ½ red cabbage , finely sliced
- small handful of parsley , finely chopped
- small handful of mint sprigs , leaves picked and finely chopped
- 2 blood oranges , peel and pith removed and cut into thin slices
- 75g pomegranate seeds
- 75g walnuts , roughly chopped
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
- 1 blood orange , juiced
- 2 tbsp pomegranate molasses
- ½ tsp caster sugar
- 50ml olive oil
Method
Put the bulgur and cranberries in a heatproof bowl and pour over enough boiling water to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the lemon zest, shallots and cabbage. Toss well.
Pour the lemon juice into a small bowl with the dressing ingredients, except the oil. Stir well, then pour in the oil slowly, whisking continuously until combined. Season to taste.
Add the parsley, mint and blood oranges to the bulgur mixture with most of the pomegranate seeds and walnuts. Toss everything together with the dressing and season to taste again. Serve in a big bowl with the remaining pomegranate seeds and walnuts scattered over the top.
