Nutrition balance score
Great
Glycemic Index
49
Low
Nutrition per serving
Calories2097.5 kcal (105%)
Total Fat92.9 g (133%)
Carbs300.1 g (115%)
Sugars89.3 g (99%)
Protein46.1 g (92%)
Sodium601 mg (30%)
Fiber52.4 g (187%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
60graisins
200gbulgur wheat
medium
175gcauliflower florets
finely chopped
1fennel bulb
small, trimmed, coarse outer leaves removed, chopped
1lemon juiced
25gparsley
chopped
20gmint leaves
chopped
3spring onions
finely chopped
50gchopped walnuts toasted
15gdried barberries
100gpomegranate seeds
1garlic clove
small, finely chopped
¼ tspground cumin
¼ tspground cinnamon
2 Tbsppomegranate molasses
1 tsphoney
4 Tbspextra virgin olive oil
Instructions
Step 1
Put the raisins in a heatproof bowl and cover with boiling water from the kettle.
Step 2
Leave to soak for 20 mins.
Step 3
Meanwhile, put the bulgur in a second heatproof bowl and pour over enough boiling water from the kettle to cover by about 2cm.
Step 4
Cover the bowl and soak for 15 mins.
Step 5
Drain and transfer to a serving bowl.
Step 6
Add the cauliflower, fennel and lemon juice, and stir to combine.
Step 7
To make the dressing, put the garlic, cumin, cinnamon, pomegranate molasses and honey in a bowl and stir together.
Step 8
Gradually pour in the oil, whisking continuously until combined.
Step 9
Taste for seasoning.
Step 10
Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, walnuts and barberries.
Step 11
Toss everything together with the dressing.
Step 12
Taste for seasoning again, then stir in the pomegranate seeds.
Notes
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