This winter tabbouleh salad with flaked salmon is a twist on a classic Middle Eastern summer salad. We’ve used spiced roasted cauliflower, crunchy toasted walnuts and baked salmon fillets to give this refreshing salad a seasonal spin. Pomegranate seeds and bright pickled onions give our winter tabbouleh salad an extra pop of colour too! A classic tabbouleh is packed with fresh herbs, and we’ve used a good bunch of mint and parsley to keep that distinctive herby flavour. Dressed simply in the juice of a lemon and seasoned with salt and pepper, this winter tabbouleh salad is a healthy but filling meal that makes a perfect weeknight dinner when you want to make a healthy choice without compromising on flavour.
- 1 cauliflower, broken into florets
- 2tsp olive oil
- 400g salmon fillets
- ½ tbsp olive oil
- 2tsp ras el hanout
- 150g bulgur wheat
- 500ml veg stock
- 1 red onion, sliced
- 2tbsp white vinegar
- 2tsp sugar
- 1tsp salt
- 15g walnuts, toasted and roughly chopped
- 100g pomegranate seeds
- 1 bunch parsley, chopped
- 1 bunch mint, stalks removed and chopped
- Juice of a lemon
Heat oven to 200C/Gas 6. Toss the cauliflower in olive oil, season, and roast on a baking tray for 25 mins.
Rub the salmon in the olive oil and spice mix then place on a baking tray and roast in the same oven for 15 mins.
Meanwhile, cover the bulgur in stock and leave to soak for 20 mins. Cover the sliced onion with the vinegar, salt and sugar and leave to lightly pickle.
Once the bulgur has absorbed all the liquid, add the rest of the salad ingredients and the cooked cauliflower, season to taste, and leave to infuse for 10 mins. Top with the salmon fillets to serve.