Pomegranate Tabbouleh
A Christmas inspired recipe that was an absolute hit with my friends and family over the festive season. This tabbouleh style salad is packed full of flavour. With the sweetness from the pomegranate seeds, the citrus from the lemon, the fresh herbs and the tangy feta, it’s an absolute winner. It’s nutritious, delicious and pretty to look at, making the perfect dish to have as a meal or take along to share at an event with friends or family.
Pomegranate Tabbouleh
Serves 2 | Vegetarian | Gluten Free
Prep Time: 15 minutes | Cook Time: 15 minutes
Ingredients:
1/3 cup buckwheat groats
1/2 pomegranate, seeds only
2 cups spinach
1/2 cup parsley, fresh
1/4 cup mint, fresh
1/4 cup feta cheese
1/2 lemon
1/2 tbsp olive oil
Salt and pepper, to taste
Method
In a small saucepan, cook the buckwheat according to the packet instructions.
In the meantime, remove the seeds from the pomegranate and set aside.
Add the spinach, parsley and mint to a chopping board and chop finely.
Place the cooked buckwheat, pomegranate seeds, chopped spinach, parsley and mint, into two bowls.
Divide the feta in half and crumble over each bowl.
Dress the salad with lemon, olive oil and salt and pepper to serve.
Give this one a try and tag me @projectnourish when you make it, hope you love it as much as everyone else that has tried it!
