Winter Tabbouleh with Red Kale and Pomegranate
This tabbouleh features red kale, parsley, mint, radish, and pomegranate and is a fresh side for winter meals.
Servings: 12 people
Equipment
- Sharp knife, for chopping.
Ingredients
- 2 whole lemons, juiced
- ½ cup red onion or shallot, finely diced
- ½ cup coarse burgul (bulghur) (110g) or 1½ cups cauliflower rice, finely chopped
- 1 bunch red kale, washed and rinsed thoroughly
- 2 bunches parsley, washed and rinsed thoroughly flat leaf or curly parsley works
- 1 small handful fresh mint, stems removed
- 8 medium radishes, finely diced
- 1 whole pomegranate, arils removed
- ¼ cup olive oil extra virgin
- 1 Tbsp pomegranate molasses
- 1 tsp ground sumac plus 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.
