Name: Winter tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 60g raisins; 200g medium bulgur wheat; 175g cauliflower florets, finely chopped; 1 small fennel bulb trimmed, coarse outer leaves removed, chopped; 1 lemon juiced; 25g chopped parsley; 20g mint leaves chopped; 3 spring onions finely chopped; 50g chopped walnuts toasted; 15g dried barberries; 100g pomegranate seeds; 1 small garlic clove finely chopped; ¼ tsp ground cumin; ¼ tsp ground cinnamon; 2 tbsp pomegranate molasses; 1 tsp honey; 4 tbsp extra virgin olive oil

60g raisins
200g medium bulgur wheat
175g cauliflower
florets, finely chopped
1 small fennel bulb
trimmed, coarse outer leaves removed, chopped
1 lemon
juiced
25g chopped parsley
20g mint leaves
chopped
3 spring onions
finely chopped
50g chopped walnuts
toasted
15g dried barberries
100g pomegranate seeds

For the dressing

1 small garlic clove
finely chopped
¼ tsp ground cumin
¼ tsp ground cinnamon
2 tbsp pomegranate molasses
1 tsp honey
4 tbsp extra virgin olive oil

Method

step 1
Put the raisins in a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 20 mins.
step 2
Meanwhile, put the bulgur in a second heatproof bowl and pour over enough boiling water from the kettle to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the cauliflower, fennel and lemon juice, and stir to combine.
step 3
To make the dressing, put the garlic, cumin, cinnamon, pomegranate molasses and honey in a bowl and stir together. Gradually pour in the oil, whisking continuously until combined. Taste for seasoning.
step 4
Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, walnuts and barberries. Toss everything together with the dressing. Taste for seasoning again, then stir in the pomegranate seeds.