Winter tabbouleh

• raisins↗60g g
• bulgur wheat↗200g medium g
• cauliflower↗175g g

  florets, finely chopped

• fennel bulb↗1 small

  trimmed, coarse outer leaves removed, chopped

• lemon↗1

  juiced

• parsley↗25g chopped g

  chopped

• mint leaves↗20g g

  chopped

• spring onions↗3

  finely chopped

• walnuts↗50g chopped g

  chopped, toasted

• barberries15g dried g
• pomegranate seeds↗100g g
• garlic clove↗1 small

  finely chopped

• ground cumin↗¼ tsp tsp
• ground cinnamon↗¼ tsp tsp
• pomegranate molasses↗2 tbsp tbsp
• honey↗1 tsp
• extra virgin olive oil↗4 tbsp

Step-by-step instructions

1. 1

   Put the raisins in a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 20 mins.

2. 2

   Meanwhile, put the bulgur in a second heatproof bowl and pour over enough boiling water from the kettle to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the cauliflower, fennel and lemon juice, and stir to combine.

3. 3

   To make the dressing, put the garlic, cumin, cinnamon, pomegranate molasses and honey in a bowl and stir together. Gradually pour in the oil, whisking continuously until combined. Taste for seasoning.

4. 4

   Drain the raisins, and add to the bulgur mixture with the parsley, mint, spring onions, walnuts and barberries. Toss everything together with the dressing. Taste for seasoning again, then stir in the pomegranate seeds.