Ingredients
Units
Scale
For the salad:
- ½ cup bulgur wheat
- 1 large bunch flat-leaf parsley
- ½ cup mint leaves
- 4 scallions
- 2 cups orange cherry tomatoes
For the dressing:
- 2 Tbsp pomegranate juice
- 1 tsp tomato paste
- zest and juice of 1 lemon
- ½ tsp honey
- ½ tsp smoked paprika
- kosher salt
- black pepper
- 6 Tbsp olive oil
To serve:
- ¼ cup pine nuts
Instructions
- Rinse the bulgur well in a fine mesh sieve. Place in a saucepan with 1¼ cups water and bring to a boil. Cover and reduce heat to low, simmer for 10 minutes.
- Take off the heat and let stand for 5 minutes.
- Fluff with a fork and drain off any excess water.
- Finely chop the parsley and mint, and place in a large bowl. Thinly slice the scallions and tomatoes, then add to the bowl.
- Whisk together all dressing ingredients except for olive oil in a small bowl. Slowly stream in the oil while whisking continuously.
- Once the bulgur has cooled to room temperature, add it to the bowl of chopped herbs and vegetables. Pour the dressing over the salad and set aside.
- Place the pine nuts in a small saucepan and toast until fragrant. Transfer to a plate to cool.
- When ready to serve, toss the salad and add more lemon juice, salt and pepper to taste. Sprinkle with pine nuts.
Notes
This recipe serves six as a side dish.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Vegan