Serves 4-6
Prep time 30 min
Cooking time 20 min
Skill easy
Ingredients
100g bulgur wheat
500g Brussels sprouts, cut in half
2 Tbsp oil
1 tsp salt flakes, plus extra
Freshly cracked pepper
1 tsp sumac
50g pine nuts, sunflower seeds or pumpkin seeds, toasted
Dressing
1 shallot, finely sliced
1 Tbsp pomegranate molasses
2 tsp orange juice
2 Tbsp extra virgin olive oil
Pinch salt
Method
Preheat the oven 200°C (180°C fan-forced)
Place a fry pan over moderate heat and add the bulgur wheat. Toast the wheat until a deep brown and nutty aroma is given off. Remove immediately from the heat and add to a bowl.
Add a pinch of salt and pour over ⅔ cup hot water, cover and let sit for at least 20 minutes for the wheat to soften and fluff up.
Meanwhile, toss the Brussels sprouts in the oil, season with salt and cracked pepper and sprinkle over the sumac. Spread over a baking dish and roast for 10 minutes or until crisp and dark brown (not burnt). Remove and set aside.
To make the dressing, add the sliced shallot to a small bowl. Pour over the pomegranate molasses, orange juice, oil and salt and stir to combine. Let sit for 10 minutes to slightly pickle the shallot.
To assemble the salad. Fluff up the bulgur wheat with a fork, add the warm, crispy Brussels sprouts, toasted pine nuts/seeds and finish with the shallot dressing. Toss lightly to combine well.
Place on to a platter and enjoy.
