This version of tabbouleh, the Middle Eastern herb and bulgur salad is zingy, fragrant, and so refreshing.

All the flavours come together in perfect harmony, ideal for a mezze platter or picnic!

Yield 2-4

Mis en Place

1/2 C. Bulgur Wheat

1 1/2 C. Flat Leaf Parsley, 1 bunch roughly chopped

1/2 C. Fresh Mint, roughly chopped

1 C. English cucumber, diced

1 C. Tomato, diced

6 Radishes, julienned

2 Scallions, chopped

1/2 C. Feta, crumbled

1/2 C. Pomegranate Seeds

Sea Salt

Freshly Ground Pepper

*Optional: Pickled Turnips or Pickles

Dressing

1/3 C. Olive Oil

3 Tbsp. Lemon Juice

Pinch of Cinnamon

Sea Salt, to taste

Sumac, to taste

Prepare Bulgur

Combine bulgur, 1 cup water, a pinch of salt and a drizzle of olive oil in a saucepan.

Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes.

Remove from heat, let stand, covered for 10 minutes and then fluff with a fork.

Set aside to cool.

Prepare Dressing

Whisk ingredients in a bowl together and set aside until ready to use.

Assembly

In serving bowl, toss bulgur with herbs and chopped vegetables.

Add the vinaigrette to the salad and give a gentle toss, taste for salt and sumac and adjust if needed.

Sprinkle with feta and pomegranate seeds.