BULGUR, CELERY AND POMEGRANATE SALAD

BULGUR, CELERY AND POMEGRANATE SALAD image

Categories Dinner

Number Of Ingredients 10

2/3 cup (100g) medium or coarse bulgur
1 pound (400g) celery (a small head), cut in thin slices on a slight bias
seeds of 1/2 large pomegranate
3/4 cup (75g) walnuts, roughly chopped
1 small bunch of flat-leaf parsley
1 scant tablespoon fresh mint, finely chopped
Pomegranate Dressing:
juice of 1/2 large pomegranate
1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
6 tablespoons extra-virgin olive oil

Steps:

For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside. Put the bulgur in a bowl, add (hs note: boiling hot) water to just below the surface of the wheat and leave it to stand for 10 minutes (hs note: 10 - 15 minutes), until just tender but still quite al dente. Add more water as required or drain in a colander if too wet. Put all the ingredients in a bowl, pour over the dressing and check the seasoning. Serve immediately. Make sure the walnuts are dressed just before serving, as sometimes they can impart a bitter flavour and unpleasant colour to the dressing if left to sit. Serves 4. from Moro East by Samuel and Samantha Clark (Ebury Press, 2007) - reprinted with permission.