Growing up with a mother who is vegetarian, I've long been exposed to more interesting and substantial meat-free dishes than a simple plate of pasta. This bulgur salad is a sour-sweet nutty twist on tabouli, resplendent with pimentos and walnuts and tarted up with pomegranate molasses.
1 cup burghul
2 tbsp extra virgin olive oil, plus extra for drizzling
1 onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped, plus extra for serving
1/3 cup chopped walnuts, plus extra for serving
1 tbs pomegranate molasses
2 tbsp lemon juice
1 tsp paprika
1 tsp ground coriander
100g bottled pimentos, drained, finely sliced
Freshly ground black pepper
Place the burghul in a bowl and pour over cold water until just covered. Leave to stand for 20-30 minutes. Squeeze out excess water from the burghul with your hands and place in a large bowl.
Meanwhile, heat the oil in a frying pan over a medium-high heat, add the onions and cook, stirring occasionally, until translucent. Remove from heat and allow to cool.
To the burghul, add the onions, chopped parsley, chopped walnuts, pomegranate molasses, lemon juice, paprika, coriander, pimentos, sea salt and black pepper, and stir to combine.
Spread salad on a serving platter and top with extra chopped walnuts and chopped parsley.
Serve with Bill Granger's cauliflower fritters and dolmades with garlic-yoghurt dip for a great Middle Eastern inspired banquet.,