Pomegranate, Barberry and Bulgur Salad with Feta.
Cook time: N/A | Prep time: 25 mins | Serves: 10
Ingredients.
3 cups coarse bulgur
3 pomegranates, seeds removed, about 2 cups
1 cup barberries
4 celery stalks, finely sliced
1 bunch dill, finely chopped
1 Spanish onion, shaved with a mandoline or vegetable peeler
1 tablespoon sumac
1 tablespoon Aleppo pepper
juice of 1 lemon
80 ml extra-virgin olive oil
40 ml red wine vinegar
250 g Danish feta, crumbled
½ bunch flat-leaf parsley, leaves picked and roughly chopped
½ cup pepitas
salt and freshly ground black pepper, to taste
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 stand for 20 minutes, or until the bulgur is tender. Drain and place into serving bowl.
2. Add the bulgur, pomegranate seeds, barberries, celery, dill, sumac, Aleppo pepper, lemon juice and shaved onion. Mix to combine.
3. Add olive oil, red wine vinegar salt and pepper and crumbled feta. Mix well to combine, clean sides snd 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.
