Now I love pomegranates but have as of only recently tried to do something other than munch them in front of telly. Pomegranates are a little like pistachios (which also feature in this recipe) as they require a certain level of effort and fiddling to eat. Avoid the bitter yellow pith and you are rewarded by lovely little sweet nuggets and very sticky hands. As this recipe has both 'stachios and pom poms the prep does take a little while but it is really worth it.
Recipe taken from BBC website album including the hit single - Welsh lamb in hay with Tabbouleh salad by James Martin
INGWEDEANTS
250g/9oz bulgur wheat, soaked in cold water for 3-4
hours
1-2 tbsp harissa paste
100g/3½oz shelled almonds
4 apricots,
stone removed and chopped
100g/3½oz shelled pistachios
1 large bunch fresh mint, chopped
1 large bunch fresh flatleaf parsley, chopped
1 pomegranate, seeds removed
1 lemon, juice
only
salt and black pepper
50ml/2fl oz olive oil
Now I didn't have any fresh apricots, almonds, harissa or mint so I replaced the apricocks with some fresh figs, the mint with dried mint and the harissa with some hot Mexican chilli sauce. Not quite the same but I couldn't justify a trip to the supermarket and expenses involved.
Method
Drain the bulgur wheat then just cover with boiling water and soak for 10 mins. Prepare all the other ingredients then mix with the bulgur wheat and mix with olive oil to loosen.
I served it with a squash and chick pea stew from River Cottage veg.
yum
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