Oh my. This recipe will blow your cosy winter socks off!

During these darker days, I can so easily fall into the realms of comfort eating.

Last night my friend Sophie made me a tabbouleh salad and I can’t stop thinking about it.

Combining some raw ingredients at this time of stodgy indulgence creates a welcome respite and is a huge relief to your digestive system.

Pomegranates are in season in southern Europe at this time of year, so bring some bright sunshine into your mealtimes.

Go wild!

Ingredients

  • 200g quinoa
  • 1 bunch of fresh mint
  • 2 bunches of fresh flat-leaf parsley
  • 2 medium sized shallots,
  • 4 ripe tomatoes,
  • 2 lemons
  • extra virgin olive oil
  • 1 pomegranate
  • 3 tbsp pine nuts or pumpkin seeds
  • sea salt
  • black pepper (freshly ground)

Method

Rinse, cook the quinoa, as per packet instructions.

Gently toast the pine nuts or pumpkin seeds in a pan, til they colour a little light brown, then set aside.

Discard the thick stalks of the herbs & finely chop the mint & parsley leaves, add to a large bowl.

Finely chop the shallots and tomatoes, add to the bowl.

De-seed the pomegranate- watch this!


Squeeze the juice out of 2 lemons, add it to the drained bulgar wheat, mix through.

Add the bulgar wheat to the large bowl, combine.

Add lashings of extra virgin olive oil, combine.

Season to taste with salt and freshly ground pepper.

Sprinkle the pine nuts/pumpkin seeds and pomegranate seeds over the top.