Winter tabbouleh with a blood orange dressing

Name: Winter tabbouleh with a blood orange dressing (Tabbouleh shatwieh)
Yield: Serves six to eight
Cuisine: Israeli
Ingredients: 130 ml olive oil; 1 blood (or regular) orange, juiced to get 50 ml; 2 tbsp lemon juice; 1 tsp caster sugar; 2 tsp pomegranate molasses; ¼ tsp allspice; ¼ tsp ground cinnamon; Salt and black pepper; 85 g pomegranate seeds (from ½ a pomegranate); 4 blood oranges (or 2 regular oranges, as an alternative) (500g), peeled and sliced into ½cm-thick rounds; 6 spring onions, finely sliced (90 g); 25 g mint leaves, roughly torn; 40 g parsley leaves, roughly chopped; ½ a small head of red cabbage, core cut out and discarded, then thinly sliced by hand or with a mandoline (550 g); 250 g cavolo nero, stems discarded (or saved to chop up and pan-fry for another dish) and leaves roughly shredded (150g); 225 ml boiling water; 1 tbsp olive oil; ½ tsp ground allspice; ½ tsp ground cinnamon; 200 g bulgur

Tabbouleh shatwieh

Preparation info

Serves
six
to eight

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Blood oranges have a distinct colour and tartness which makes them really stand out in a salad or dressing. Their season is short, though, so regular oranges are absolutely fine for the rest of the year. As with our other tabbouleh salads, the bulgur can be replaced by an equal quantity of quinoa, if you like, for a gluten-free alternative. If you do this, then cook quinoa as you normally do – in a pan of boiling water for 9 minutes or so, then refresh und

Ingredients

Asia
Palestine
Vegan
Winter

Ingredients

Method