Taleggio tart with walnut pastry
Delicate, nutty pastry provides a perfect backdrop to the creamy filling of this mouthwatering meat-free main course
Bulgur wheat & rocket tabbouleh
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 100g bulgur wheat
- juice 1 lemon
- ½ tsp cinnamon
- ½ tsp allspice
- pinch of ground cloves
- 1 tbsp olive oil
- 70g bag rocket
- small pack flat-leaf parsleychopped
- 2 spring onionssliced
- 110g pack pomegranate seeds(or seeds from 1 pomegranate)
Nutrition: per serving
- kcal146
- fat4g
- saturates0g
- carbs23g
- sugars4g
- fibre2g
- protein4g
- salt0.1g
Method
step 1
Rinse the bulgur wheat in a sieve under cold running water, then tip it into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-12 mins or until tender. Drain and tip into a large bowl.
step 2
Pour the lemon juice into a jug. Add the spices, then whisk continuously as you add the olive oil. Season well, then pour over the bulgur.
step 3
Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.
