½cupcoarse burgul (bulghur)(110g) or 1½ cups cauliflower rice, finely chopped
1bunchred kale, washed and rinsed thoroughly
2bunchesparsley, washed and rinsed thoroughlyflat leaf or curly parsley works
1smallhandful fresh mint, stems removed
8mediumradishes, finely diced
1wholepomegranate, arils removed
¼cupolive oil extra virgin
1Tbsppomegranate molasses
1tspground sumacplus more, for garnish
salt and white pepper to taste
Instructions
If using burgul (bulgur), soak in the lemon juice while you chop the other ingredients. If using cauliflower, finely chop and set aside (no need to soak). Soak the chopped red onion or shallot and soak in the lemon juice to help remove the 'bite' from the onion.
Thoroughly wash kale and parsley and remove all stems. Finely chop the kale and the parsley and add to a large bowl. Finely chiffonade (or chop) the mint and add to the bowl. Chop your radishes and add both those, the red onion / shallot with lemon juice (and burghul if using), and your pomegranate arils (and cauliflower, if using) to the bowl.
Pour the olive oil, pomegranate molasses, and sumac into the bowl and toss to combine. Salt and pepper to taste. Serve immediately.