Entertaining

Winter tabbouleh with blood-orange dressing

Name: Winter tabbouleh with blood-orange dressing recipe
Yield: 6
Ingredients: 200g bulgur wheat; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1 tbs olive oil; 225ml boiling water; 250g cavolo nero, stems discarded, leaves roughly shredded; 1/2 (about 550g) red cabbage, trimmed, shredded; 2 1/2 tbs flat-leaf parsley, roughly chopped; 2 tbs mint leaves, torn; 6 long green shallots, thinly sliced; 4 blood oranges (or 2 regular oranges), peeled and sliced 5mm-thick; 85g pomegranate seeds (from 1/2 a pomegranate); 1/4 cup (60ml) blood orange juice (or regular); 2 tbs lemon juice; 1/4 tsp each ground cinnamon & allspice; 2 tsp pomegranate molasses; 1 tsp caster sugar; 130ml olive oil

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by delicious. team

delicious. team

Jun 02, 2020

This vegetarian tabbouleh salad recipe will elevate your entertaining game. This is an edited extract from Falastin by Sami Tamimi and Tara Wigley (Ebury, $49.99).

200g bulgur wheat
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 tbs olive oil
225ml boiling water
250g cavolo nero, stems discarded, leaves roughly shredded
1/2 (about 550g) red cabbage, trimmed, shredded
2 1/2 tbs flat-leaf parsley, roughly chopped
2 tbs mint leaves, torn
6 long green shallots, thinly sliced
4 blood oranges (or 2 regular oranges), peeled and sliced 5mm-thick
85g pomegranate seeds (from 1/2 a pomegranate)

Blood orange dressing

1/4 cup (60ml) blood orange juice (or regular)
2 tbs lemon juice
1/4 tsp each ground cinnamon & allspice
2 tsp pomegranate molasses
1 tsp caster sugar
130ml olive oil

Method

1.

Place the bulgur, cinnamon, allspice, 2 tsp olive oil, boiling water and 1/4 tsp salt in a medium saucepan with a lid. Bring to the boil over a medium heat, then cover the pan, remove from the heat and set aside for 30 minutes. Remove the lid, fluff the bulgur with a fork and set aside to cool.
2.

Put the cavolo nero into a bowl with the remaining tsp oil and a tiny pinch of salt. Using your hands, mix well, gently massaging the leaves, then set aside.
3.

For the dressing, place all ingredients, apart from the olive oil, in a bowl with 3/4 tsp salt and a good grind of black pepper. Whisk to combine, then, continuing to whisk as you pour, slowly add the oil until the mix is thick and emulsified.
4.

Tip the cooled bulgur into a very large bowl and add the cabbage, parsley, mint, shallot, orange, 3/4 tsp salt and a generous grind of black pepper. Mix to combine, add the cavolo nero and pour over the dressing. Mix to combine, then transfer to a serving platter or individual plates. Sprinkle over pomegranate seeds to serve.