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HERBED QUINOA AND BULGAR WHEAT SALAD WITH LEMON AND POMEGRANATE

Ingredients

  • 300g (11oz) bulgar wheat with mixed-colour quinoa (see tip)
  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 200g (7oz) sun-blushed tomatoes in oil (see tip on page 170), drained and cut in half
  • 3 tbsp chopped mint
  • 2 tbsp chopped flat-leaf parsley
  • 3 tbsp finely snipped chives
  • 2 tbsp torn basil leaves
  • 100g (4oz) feta cheese, broken into pieces
  • 50g (2oz) pomegranate seeds (optional)
  • Salt and freshly ground black pepper

 

FOR THE DRESSING

  • Juice and finely
  • grated zest of 1 lemon
  • 2 tbsp pomegranate syrup (see tip)
  • 1 tsp sugar
  • 2 tbsp good olive oil

HERBED QUINOA AND BULGAR WHEAT SALAD WITH LEMON AND POMEGRANATE

I love the combination of bulgar wheat and quinoa – especially red quinoa with its russet colour – so it’s great that you can now buy it in a mixed packet. Delicious with the fresh herbs and sun-blushed tomatoes stirred in. The pomegranate seeds aren’t essential, but they add a lovely burst of freshness that complements the other ingredients. Serve as a side dish or as a salad for lunch.

SERVES: 8 AS A SIDE AND 4–6 AS A MAIN DISH
COOK TIME: 20–25 MINUTES, PLUS STANDING

 

INSTRUCTIONS

  1. Measure the mixed bulgar wheat and quinoa into a saucepan, pour in 500ml (18fl oz) of water and cover with a lid. Bring to the boil, then reduce the heat and simmer for 15–20 minutes – or according to the packet instructions. Remove from the heat and leave for about 10 minutes or until tender and all the liquid has been absorbed. Tip into a bowl and allow to cool.
  2. To make the dressing, place the lemon juice and zest in a bowl or small jug, add the pomegranate syrup, sugar and olive oil and whisk together.
  3. Place the 1 tablespoon of olive oil in a frying pan, add the onion and fry over a medium heat for 5–6 minutes. Tip into the bowl with the bulgar wheat and quinoa.
  4. Add the sun-blushed tomatoes and herbs, season with salt and pepper and toss together. Pour on the dressing and mix well. Gently stir in the feta and the pomegranate seeds (if using), then check the seasoning, adding more salt and pepper to taste.

 

PREPARE AHEAD - Can be assembled up to 8 hours ahead – pour on the dressing up to 2 hours before serving.


MARY’S EVERYDAY TIPS - Replace with 150g (5oz) each of bulgar wheat and quinoa if buying in separate packets.

A traditional ingredient in Middle Eastern cuisine, pomegranate syrup or molasses comes in a bottle and is available from most big supermarkets. It has a slightly sweet and sour taste that’s perfect for dressings and sauces. If you are unable to find it, however, you could use pomegranate juice instead. The flavour is not as intense, but you could pop it in a saucepan and boil it until reduced to a thicker, syrupy consistency.

This recipe is taken from: Mary Berry Everyday