Leek & Pomegranate Tabbouleh

Ingredients

For 2 servings

• 2 piece leeks, trimmed and sliced
• Seeds of 0.5 pomegranate
• 150 g arugula, washed
• 200 g cooked bulgur wheat
• 2 piece garlic cloves, minced
• 60 g tahini
• 1 piece lemon, juiced
• 28 g olive oil
• 1 g cayenne pepper
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 220°C. Toss the leeks with a little olive oil and seasoning and roast for 15–20 minutes, until golden and crisp.

2. 2

   Whisk the tahini, lemon juice, remaining olive oil, garlic, cayenne and seasoning into a smooth dressing, loosening with a little water if needed.

3. 3

   Combine the arugula, bulgur and roasted leeks in a large bowl and dress, tossing gently.

4. 4

   Transfer to plates and scatter with pomegranate seeds.