A traditional salad that’s especially delicious served with lamb seasoned with Middle Eastern spices.

An extract from Eat Yourself Healthy by Dr Roderick Mulgan and a panel of 8 New Zealand experts.

Words: Shaz Andrew

2 cups cooked and cooled bulgur wheat or millet
1.5 cups finely chopped fresh
flat-leaf parsley
½ cup chopped fresh mint
leaves
6 radishes, thinly sliced
2 whole spring onions, finely
chopped
1 Lebanese cucumber, peeled
(if thick-skinned) and finely
chopped
4 ripe vine tomatoes,
chopped
arils of 1 pomegranate
4 tablespoons lemon juice
3 tablespoons extra-virgin
olive oil
1 tablespoon pomegranate
molasses
1 tablespoon sumac powder

In a large bowl, combine the cooked bulgur wheat or millet, parsley, mint, radishes, spring onions, cucumber, tomatoes and ¾ of the pomegranate arils.

Make the salad dressing in a small jar or bowl by mixing the lemon juice, olive oil, pomegranate molasses and sumac. Toss the dressing through the tabbouleh, season with sea salt and sprinkle the remaining pomegranate arils on top. Serves: 4