Recipe: Tabbouleh Salad with Pomegranate
Try this incredibly easy vegan recipe matched to a selection of our vegan wines
Serves 4
Prep time: 15 mins
Ingredients:
1/2 cup (90g) bulgur wheat
3/4 cup (185ml) boiling water
1 cup fresh parsley, chopped
3/4 cup fresh mint, chopped
2 pomegranates, quartered, seeds removed
3 small spring onions, thinly sliced
2 Tbsps olive oil
1 Tbsp fresh lemon juice
Method:
- Place bulgur wheat in a large heatproof bowl. Add the boiling water and set aside for 10 minutes to soak. Drain well.
- Add the parsley, mint, pomegranate seeds, onions, olive oil and lemon juice. Season well with salt and pepper. Mix until well combined.
- Enjoy!
Our recommended vegan wine matches:
2015 Folium Vineyard Reserve Sauvignon Blanc – Marlborough, NZ
A perfume boasting delicate florals, gooseberry, and nectarine, with fine hints of minerality giving the aroma lift. Mouthwatering, crisp acidity wraps notes of rich stonefruit, herbs, gooseberry and florals. A long, dry finish.
2016 De La Terre Syrah – Hawke’s Bay, NZ
Complex aromas of violets and ripe black fruits, layered with floral notes and a dark pepper spice. Nuances of fine-grained French oak support the fruit aromas. An initial burst of dark and rich Syrah fruit is supported by very fine tannins and toasty French oak. The flavour is both long and persistent and highlights the impeccable balance between fruit, tannin and acidity.
