Spiced grilled lamb skewers
These lamb skewers are marinated in Indian flavours of garam masala, cumin, ginger and garlic, then barbecued until lightly charred
Red cabbage & blood orange tabbouleh
Serves 6-8 as a side
Easy
Prep:
plus 15 mins soaking
Enjoy this vibrant tabbouleh salad with your favourite grills. With red cabbage, dried cranberries and pomegranate seeds, it's perfect at Christmas
Skip to ingredients
- 200g bulgur wheat
- 50g dried cranberries
- 1 lemonzested and juiced
- 1 shallotfinely sliced
- ½ red cabbagefinely sliced
- small handful of parsleyfinely chopped
- small handful of mint sprigsleaves picked and finely chopped
- 2 blood orangespeel and pith removed and cut into thin slices
- 75g pomegranate seeds
- 75g walnutsroughly chopped
For the dressing
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
- 1 blood orangejuiced
- 2 tbsp pomegranate molasses
- ½ tsp caster sugar
- 50ml olive oil
Nutrition: Per serving (8)
- kcal251
- fat13g
- saturates2g
- carbs26g
- sugars10g
- fibre4g
- protein5g
- salt0.18g
Method
step 1
Put the bulgur and cranberries in a heatproof bowl and pour over enough boiling water to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the lemon zest, shallots and cabbage. Toss well.
step 2
Pour the lemon juice into a small bowl with the dressing ingredients, except the oil. Stir well, then pour in the oil slowly, whisking continuously until combined. Season to taste.
step 3
Add the parsley, mint and blood oranges to the bulgur mixture with most of the pomegranate seeds and walnuts. Toss everything together with the dressing and season to taste again. Serve in a big bowl with the remaining pomegranate seeds and walnuts scattered over the top.
