Weigh 'n Pay Pomegranate Molasses

Recipe:

Bourghal Salad with Pomegranate Molasses Dressing

150g Bourghal Wheat
½ head Cauliflower , separated into small, bitesize florets
½ Red onion , finely sliced           3 Ripe tomatoes, chopped roughly
250g cooked Chickpeas
For the pomegranate molasses dressing:
1 clove Garlic, thinly sliced            2 tbsp Pomegranate Molasses                                                                    
½ tsp dried Mint                             4 tbsp Extra virgin olive oil                                                                    
¼ tsp ground Cinnamon                  ½ Lemon, zested and juiced
Salt and freshly ground black pepper
 
Soak the bourghal in warm water and allow to swell for 10-15 minutes. Drain in a sieve, pressing out excess water and place in a serving bowl. Add the cauliflower florets, red onion slices and chopped tomatoes.
 
To make the dressing, mix the garlic, mint, cinnamon and pomegranate molasses. Whisk in the olive oil, lemon zest and juice and season to taste.
Pour the dressing over the bulgur and vegetables. Toss well and check the seasoning.
For a gluten free version of this salad substitute Quinoa for the bourghal.
 
 
 

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Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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