I’m baaaaaaaaaaaaaack! It’s been a while since I posted here – over a month – and I’m sorry for such a long break but so much has happened in those 5 little weeks. I’ve been so busy lately, even this post was a bit of a rush (hence why I haven’t written much) but I figure you’re all here to see the pretty pictures and read the recipes anyway. Right?
One of the projects that’s been keeping me busy has been a very special wintery dinner party which I hope to share with you soon. It turned out really well and styling it all was really great fun. I’ve also been away on holiday for a week. It was a REAL holiday; eating lots of amazing food, drinking cocktails and swimming (didn’t really want to come back to be honest!). I’ll share some photos I took whilst away soon, BUT here’s a delicious winter tabouli recipe I made last week. I highly recommend you try this – even if you just try the dressing. My friend Amy (the head picklette of the Pickle Club I’m part of) got me onto pommegranate molassas. Melbourne people, you can find this at Sonsa Foods on Smith st. It’s worth the trip!
Anyhoo, I hope you enjoy this recipe. It’s sooo good to be back! Yippee!!!
Winter Tabouli Salad
1 1/2 cup cracked wheat
3 cups hot vegetable stock
1/2 fennel bulb thinly sliced
1 bunch of fresh parsley, finely chopped
1/2 bunch of fresh mint, finely chopped
seeds of half a pomegranate
1 lemon juiced (30 ml)
100ml extra virgin olive oil
4 tbsp pomegranate molassas
2 tsp honey
salt + pepper to taste
1 garlic clove
1. Boil stock in a saucepan and add cracked wheat. Reduce heat and let simmer and let cook for 15 minutes. Take off the heat and let stand for 10 minutes.
2. Meanwhile, in a bowl add thinly sliced fennel, parsley and mint.
3. After 10 minutes, drain the excess water off the cracked wheat by either using a strainer or muslin cloth. Add the cracked wheat to the bowl and mix with the other ingredients.
4. To make the salad dressing add lemon juice, oil, pomegranate molassas and honey into a small jar. Peel a large garlic clove and bruise with the side of a knife and add to the jar. Tighten the lid and shake it like a polaroid picture.
5. Sprinkle the pomegranate seeds over the top of the salad and spoon a few tablespoons of dressing over the top.