This bulgur and pomegranate salad recipe provides such an exciting way of trying new flavours, including a fruit, pomegranate, that we do not often eat: is simply beautiful. With bulgur, the recipe provides carbohydrates, and proteins and is full of antioxidants including the extra virgin olive oil.
Outside of putting the boiling water on the bulgur to soak, chopping/toasting the nuts and cutting open the fresh pomegranate, this recipe is one the kids can completely prepare themselves. It is a “put together” with small amounts of plant chopping which can be done with a kid-safe knife.
The combination of flavours introduces savoury and sweetness, with plant foods in all forms including herbs, nuts and fruits. This recipe is sure to please a crowd when entertaining and outside of the “30-minute soak time” takes 10 minutes to throw together.
Tools
- Measuring cups
- Bowl with lid
- Salad bowl for service
- Knife selection
Ingredients
- 1 cup bulgur
- 1 cup boiling water
- 1 cup pomegranate seeds
- ½ cup mint leaves
- ½ cup parsley leaves
- 2 tablespoons lemon juice
- ¼ cup sultanas or raisins
- 3 tablespoons extra virgin olive oil
- 300g cherry tomato halved
- ¼ cup chopped almonds, toasted
- 3 spring onions thinly sliced
Method
- Cover bulgur with boiling water in a lidded bowl. Cover with lid until bulgur absorbs water (around 30 minutes).
- Mix all other ingredients into a bowl, and add bulgur.
- Serves 4 as a side.
This recipe was developed by Tanya Nagy founder of Bite Nutrition. If you would like a copy of Tanya's recipe books, head to her website and use the code ‘CareforKids'. Each user will receive a ‘buy one get one free' offer on the books – either fruit or veg or both.
Use this code twice per order but keep in mind, you may only use it once per customer!
