CAULIFLOWER AND QUINOA TABBOULEH. 08/03/14
I prefer not too cook quinoa for too long as I really like a little crunch.
INGREDIENTS METHOD

Serves 6 as part of a feast

 

75g/3oz quinoa, rinsed

½ garlic clove, finely chopped

½ bunch mint, leaves picked

½ bunch parsley, leaves picked

50g/2oz wild rocket leaves

½ small cauliflower, florets roughly chopped

½ cucumber, deseeded and diced

1 green chilli, deseeded and finely chopped

2 ripe tomatoes, finely diced

Seeds from ½ pomegranate

75g/3 oz walnuts, roughly chopped

Juice of 2 lemons

2 tbsp pomegranate molasses

1 tbsp olive oil

1 tsp sumac (optional)

 

Place the quinoa in a pan and cover with approximately double the amount of boiling water. Bring to the boil, then cover and simmer for 10 minutes. Drain through a sieve, then place over its empty pan and cover with a tea towel so that it steams dry.

 

Leave for at least 10 minutes, then remove the towel and leave to cool.

 

Place the garlic, mint, parsley and rocket leaves on a large chopping board and chop them finely. Transfer to a large mixing bowl and add the cauliflower, cucumber, chilli, tomato, pomegranate and walnuts.

Add the cooled quinoa, then season to taste and squeeze in the lemon juice and add the pomegranate molasses and olive oil. Toss well, and sprinkle over a little sumac before serving.

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CAULIFLOWER AND QUINOA TABBOULEH. 08/03/14
I prefer not too cook quinoa for too long as I really like a little crunch.
INGREDIENTS

Serves 6 as part of a feast

 

75g/3oz quinoa, rinsed

½ garlic clove, finely chopped

½ bunch mint, leaves picked

½ bunch parsley, leaves picked

50g/2oz wild rocket leaves

½ small cauliflower, florets roughly chopped

½ cucumber, deseeded and diced

1 green chilli, deseeded and finely chopped

2 ripe tomatoes, finely diced

Seeds from ½ pomegranate

75g/3 oz walnuts, roughly chopped

Juice of 2 lemons

2 tbsp pomegranate molasses

1 tbsp olive oil

1 tsp sumac (optional)

 

METHOD

Place the quinoa in a pan and cover with approximately double the amount of boiling water. Bring to the boil, then cover and simmer for 10 minutes. Drain through a sieve, then place over its empty pan and cover with a tea towel so that it steams dry.

 

Leave for at least 10 minutes, then remove the towel and leave to cool.

 

Place the garlic, mint, parsley and rocket leaves on a large chopping board and chop them finely. Transfer to a large mixing bowl and add the cauliflower, cucumber, chilli, tomato, pomegranate and walnuts.

Add the cooled quinoa, then season to taste and squeeze in the lemon juice and add the pomegranate molasses and olive oil. Toss well, and sprinkle over a little sumac before serving.

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ASPARAGUS WITH TURKISH FRIED EGGS. 31/05/14
LAMB SHOULDER ROASTED WITH SPICES AND POMEGRANATE. 12/04/14
HERB SALAD WITH PRESERVED LEMON AND CRISPBREAD. 12/04/14
SQUASH, FETA AND BULGUR KIBBE. 08/03/14
KALE, WALNUT AND POMEGRANATE SALAD. 29/03/14
FATTEH. 02/08/13
CHERRY AND ALMOND PILAF. 09/08/13
SPRING FATTOUSH WITH PEAS. 17/05/14
MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13
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