Cook Like a Clerkenwell Chef | November/December
Sam and Sam Clark’s dishes at Moro and Morito have always drawn inspiration from the seasons. This zesty side dish is no exception: a midwinter twist on the famous Middle Eastern tabbouleh. The perfect antidote to too much festive indulgence…
MORITO’S WINTER TABBOULEH
For the tabbouleh
140g medium-course bulgur wheat
For the dressing
1 garlic clove
Sam and Sam say: “This is a winter version of the famous Lebanese bulgur salad, replacing the tomato with chicory, fennel, walnuts and pomegranate seeds. The dressing is made with pomegranate molasses – the treacly sweet-sour syrup from
Sit the bulgur in warm water for 10-15 minutes to swell before putting it into a sieve to drain.
For the dressing, mix the garlic with the cinnamon and pomegranate molasses, then add the water and whisk in the olive oil. It should emulsify.
Check for seasoning. If the dressing is very tart (pomegranate molasses does vary in sourness),add a little sugar if you like.
Mix the bulgur, chicory, fennel, cauliflower, herbs, walnuts and pomegranate seeds together.
Toss the salad with the dressing just before you are ready to eat, and then finally check the seasoning once again.