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Spiced pork and pomegranate tabbouleh
Fruit and vegetables
1 large bunch
fresh coriander
, roughly chopped
1 large bunch fresh
mint
, leaves roughly chopped
1
lemon
, juice only
1 tsp ground
coriander
1
pomegranate
, seeds removed
3 ripe
tomatoes
, chopped
8
spring onions
, trimmed, roughly chopped
1 large bunch fresh flatleaf
parsley
, leaves roughly chopped
2
lemons
, juice only
2 tbsp
pomegranate
molasses
Tins, packets and jars
½ tsp
sumac
125g/4½oz
bulgur wheat
, soaked in cold water for 2 hours, then drained
Cooking ingredients
1 tsp ground
cumin
50ml/1¾fl oz extra virgin
olive oil
2 tbsp
honey
100ml/3½fl oz extra virgin
olive oil
50g/2oz flaked toasted
almonds
, to serve
sea salt and freshly ground
black pepper
Meat, fish and poultry
450g/1lb
pork
tenderloin, trimmed of sinew and cut into thick slices
Other
1 tbsp za’atar
1 tbsp za’atar
Back to recipe
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