Pomegranate, barberry and bulgur balad with feta.
Cook time: N/A | Prep time: 25 mins | Serves: 10
Ingredients.
3 cups coarse bulgur
3 pomegranates, seeds removed, 2 cups
1 cup barberries
4 celery stalks, finely sliced
1 bunch dill, finely chopped
1 tablespoon sumac
1 tablespoon Aleppo pepper
1 lemon, juiced
1 Spanish onion, shaved with a mandoline or vegetable peeler
4 tablespoons (80ml) extra-virgin olive oil
2 tablespoons (40ml) red wine vinegar
salt and cracked black pepper, to season
250g Danish feta, crumbled
½ bunch flat-leaf parsley, leaves picked and roughly chopped
½ cup pepitas
Method.
1. Place the bulgur in a large heatproof bowl. Pour over 7 cups of boiling water, cover with a plate or clean tea towel and let stand for 20 minutes, or until the bulgur is tender. Drain and place into serving bowl.
2. Add the pomegranate seeds, barberries, celery, dill, sumac, Aleppo pepper, lemon juice and shaved onion. Mix to combine.
3. Drizzle over olive oil and red wine vinegar, season with salt and pepper and scatter over crumbled feta. Mix well to combine. Clean sides and top with parsley leaves and pepitas.
Tip
This is a beautiful make-ahead salad for a crowd. Prepare the bulgur and dressing ahead of time, then toss everything together just before serving so the herbs stay fresh and vibrant.
