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Herb tabbouleh with pomegranate & za’atar dressing

Herb tabbouleh with pomegranate & za’atar dressing

Finished with spring onions & micro herbs

Finished with spring onions & micro herbs

Serves 6

Cooks In15 minutes plus 1 hour soaking

DifficultySuper easy

Nutrition per serving
  • Calories 325 16%

  • Fat 26.2g 37%

  • Saturates 3.7g 19%

  • Sugars 3.6g 4%

  • Salt 0.7g 12%

  • Protein 2.8g 6%

  • Carbs 19.1g 7%

Of an adult's reference intake


  • 400 g medium-grain bulgur wheat
  • 1 bunch of spring onions
  • 120 ml extra virgin olive oil
  • 3 lemons
  • 1 large handful of mixed micro herb and salad leaves
  • a few sprigs of fresh thyme
  • 1 pomegranate
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon za’atar
  • 4 tablespoons extra virgin olive oil

Recipe From

Jamie Magazine

By Andy Harris


  1. Place the bulgur wheat in a large bowl, cover with cold water and soak for 1 hour or longer, if possible.
  2. Drain in a fine colander and transfer to a serving bowl.
  3. Trim and slice the spring onions, then add to the bowl with the oil and lemon juice. Season generously with sea salt and black pepper.
  4. Pick and finely chop the thyme leaves, then combine with the seeds and juice from the pomegranate and the remaining dressing ingredients in a small bowl with some sea salt.
  5. Mix the micro leaves with the bulgur wheat, then toss through the dressing and serve.

Watch the video: Best Middle Eastern Salad Dressing (September 2021).