I was watching Nigella Feasts on DVD and I came across her making this salad which prompted me to sit up and take notice (yes I love watching TV while lying in bed) . The item that pricked my interested was the Pomegranate Molasses as I have a cute little bottle it, mostly unused as I don’t have that many recipes to use it with. Despite it’s name, Pomegranate Molasses is not as sweet as regular molasses, rather it has a tangy jolt to it. It also happened that I had a freshly cut 1/2 a lemon, a bunch of parsley and some nuts in my fridge as well as a packet of Burgul in the cupboard. You see I simply had to make it because I had everything present.
In the theme of using neglected items, I used my oft neglected mezzaluna for this salad. I bought one as I saw Nigella using it and thought that it sounded wonderful but it has sat in my cupboard for most of its life as I dislike the idea of washing more utensils than necessary. I figured that since I was making a Tabouli shortly afterwards then the bother of washing it would be justified with its two dish use.
Pomegranate Molasses jug-pretty isn’t it?
The salad itself is a curious mixtures of sweet cracked wheat with herbs. I originally had it without honey, the way that Nigella gives the recipe, but my husband and I felt that it was just too tangy with the lemon juice and pomegranate molasses. She originally includes dried barberries but since I had never heard of these I used the Iranian Green sultanas that I had. It’s also delicious for breakfast, as a grain it reminds me of porridges and cereals. As for the settings, it’s one of my favourites, a Vera Wang design called Lace Platinum. Not quite Middle Eastern but a design I think lends a certain prettiness to this already pink, green and golden accented salad.
I am also taking this chance to respond to some long overdue tags, awards and memes from four lovely bloggers, SalutetoSanity, A Spoonful of Sugar, Snookydoodlecakes and A Duck in Her Pond. As for 6 random facts about myself let me think…
1. I love ziplock bags. There’s nothing like slipping a brand new one out of the box and using it.
2. Two sites that make me laugh for entirely different reasons are: I canhascheezburger.com and dlisted.com
3. I cannot tell a joke-ever. I kill it
4. I also wonder if TVP (Textured Vegetable Protein) is in fact, cardboard
5. I always have problems with the anti spam word verification where I need to write down the string of letters or numbers. I usually have to try it 2-3 times or do it slowly with 1 finger typing in each character. Conveniently, I am ignoring the fact that it suggests that I cannot follow simple instructions…
6. I find it weird when at the end of Dr Phil, he walks off with Robin. It’s just weirdly uncomfortable and they both look like can’t wait to escape his audience (which they probably can’t). An emergency airlift by helicopter would be more subtle.
And now I am off to tag 6 other bloggers. I thought I’d do one with a newer blogger bias (blogs starting this year), just to spread the love! In no particular order:
1. Reemski from Tummy Rumbles
2. My buddies from Here Comes the Food
3. The guys and gals at Eat, Show and Tell
4. Karen from Citrus and Candy
5. Shannon at Foodhax
6. Annie from Yes I want to see the Dessert Menu
Love,
NQN
xxx
Herbed and Honeyed Bulgur Wheat Nut Salad
- 150g bulgur (cracked wheat)
- 80g Iranian green sultanas (or regular ones)
- 750ml boiling water
- 50g shelled pistachios roughly chopped
- 50g cashews or almonds roughly chopped
- Juice of 1/2 a lemon
- 3 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1/4 teaspoon ground allspice
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground cinnamon
- 2 tablespoons runny honey
- 2 tablespoons freshly chopped parsley
- 1 teaspoon salt
- pepper to taste
1. Place bulgur and sultanas in a bowl and pour 3 cups fo boiling water over it. Cover with cling film and leave for 20 minutes to plump up.
2. Place all other ingredients in a jug and whisk.
3. Drain bulgur and sultanas through a sieve and press out excess water with a wooden spoon. Pour over dressing and nuts and toss using two forks. Season with salt and pepper and taste, season again if needed.
Recipe adapted from Feast by Nigella Lawson
If you enjoyed this post, why not share it with your friends?
What is NQN up to now? 
NQN on Facebook
RSS
26 Comments | Add your own
LOL, I coveted a mezzaluna for yonks after I saw Nigella use one because, well, she just made it look so cool. (I haven’t bought one though – one of the very few gadgets I resisted, so that it doesn’t join my cherry pitter and dough cutter in the bottom of the junk drawer.) Your salad looks devine and oh, so, healthy as well – perfect.
ooh, I just bought a cherry/olive pitter yesterday! And I used it!
Lorraine! All done..though am sure you can see the ping!
Hi NQN, as always, lovely photos (particularly like the one of the mezzaluna). I’m not much of a cook though maybe I should be given how much I like to eat, can see how the mezzaluna would be a pain to wash.
Can you send some of this salad to me?
btw. nice plates!
thanks for the shout-out! feeling the love .. HCTF crew
Hey Lorraine! My meme is done – thanks heaps for the tag!
i love, love, LOVE my mezzaluna!
i use it to:
slice pizza in a snap,
chop garlic into the tiniest of slivers without getting my fingers garlicky,
and shred the living daylights out of herbs!
Gosh that looks lovely with all those colours. I have (almost) all of Nigella’s books but not Feast argh! I will need to get it soon -is it worth it? I do love Nigella myself and am a sucker for anything related to her ha.
P.S. I so agree with your #5 and 6 quirks. Those are mine too lol.
I remember first spotting the mezzaluna in Nigella Bites. I though what a cool gadget! Killer plates you have too!
Feeling your love Lorraine
Thanks for the shoutout. I’ll get on to it asap!
Hi, I was laughing when you said cardboard. Actually there is this thing called Oncom in Indonesia, made from soy beans, smilar like chopped tofu. In here it was very hard to find thing like that, until my aunty told me that she used TVP, cook it then add spices to make Oncom. I haven’t try to make it yet, however some of my friends did and I have ate that, it does tasted like Oncom. You can use it as filling inside glutinous rice or inside mashed potato or cassava then deep fry the potato. It tasted even better if you add chopped chilli.
I will make one if I can find my friend’s recipe and post it later. It will taste great, not like a cardboard.
Oh my. This is quite the introduction to what looks (and sounds) to be a delightful salad.
I’m completely intrigued by the variety of ingredients, and just love the setting you’ve used to plate this dish. I should have known it was Vera Wang, as elegant and gorgeous as it is. (Have you ever used her perfumes? They are every bit as lovely…)
Thanks for the tag!
Loving the colours in this dish as well.
I forgot to ask. How much are those Vera Wang plates (how gorgeous they are) and where do you get them? I haven’t seen them around.
This salad looks great the colour comination is really nice and i bet it s taste is awesome with such distinctive ingredients. It s nice to read taggs I feel like I know you better now
Hi Cakelaw-I find myself wanting everything that Nigella uses
Although hers is a single bladed one I got this one as it had the curved chopping board with it. Thankyou so much! 
Hi Reemski-Haha cool! Thanks, yup got it and made a comment
Hi Cappucino-Thankyou! I took that one
It’s hard to clean between the two blades, I always feel like I’m going to cut myself! Thanks, I love the pattern on the Vera Wang set too-just so elegant! 
Hi D-Awesome! Glad that you’re feeling the love
Hi Annie-You’re welcome! Very interesting 6 facts!
Hi the projectivist-Do you have a single or double bladed one? I like it for herbs but I can’t be bothered washing it and the board for garlic!
Hi Jenny-I didn’t like Feast for ages as the first items I made were all disasters but am coming back to liking it again after getting some great ideas for Halloween from it! Haha good to hear I’m not the only one!
Hi Karen-Thanks so much, it always feels so fancy using the Vera Wang plates! Fabulous-can’t wait to read your 6 things
Hi Lilia-Hehe I remember reading an article where some dumplings were made with cardboard and I thought of TVP straight away! Without any added flavouring it tastes quite cardboardy
Hi Sandie-Thankyou!
Ooh yes and her stationary is DIVINE. I especially like the Chrysanthamum and laser cut ones!
Hi Howard-You’re welcome!
I love the pink and green of the pistachios.
Hi Jenny-Per 5 piece setting for 1 person it’s $200. I love it as it’s so pretty and classic!
Hi snookydoodle-Thankyou so much
I love reading tags too, I learn so many new things about people! Thanks for the original shoutout!
what a colorful, nutritious, and altogether marvelous dish!
You know, I have almost everything for this in the cupboards, too. Except the pistachios. (I snacked on them earlier this week—if only I’d known!)
Gorgeous photography as per usual!
Hi grace-Thankyou! I always think pistachios make everything look so pretty
Hi Angela-I think you could definitely substitute almonds for the pistachios if you have those. Thanks so much
Hi Maria-Yeah the whole family are in the spotlight (his son has a TV show too right?). I’m all for supporting your husband but the exit is really weird to me :lol
I suppose they are as they’re more expensive than other bags but I just love them
I have a similar problem with anti spam word verifications,.. but I swear it’s got nothing to do with me!
Hi Y-That’s my official line too!
I have the exact same jug of Promegranate Molasses. I bought it cos of the jug. I i discovered that it works well on lamb. Marinade overnight and grill. Yummy!!
Hi MagiKpiper-Oh cool! My sister in law and I both bought it for the jar. Although the kid does get stuck to the bottle a bit. Thanks for the lamb rec!
Yummie,,,cant wait to try this,,,love the colors in it too!
Ive tried it this weekend,,,is was great. Added some white chicken meat for my hubby,,, Both love dit,,thanks for the recipe!
I recently did this salad and found that the lemon and pomegranate together were far too tart and masked the barberries (snipped up sour cherries would be a reasonable substitute).A contact put me onto your site and bingo, there was someone else thinking about honey.I also used toasted pine nuts because it is very rare to get fresh pistachios outside the middle east and together with the almonds plus the dressing there were too many flavours jostling for attention. I omitted the heubs and added small cubes of cucumber at the last minute.
2 Trackbacks/Pingbacks
[...] 15, 2008 · No Comments Ooh excitement! I’ve been tagged by Lorraine at Not Quite Nigella! The theme of this tag is 6 things we don’t know about you..so here [...]
[...] Cookbooks Beautiful Bulgar and Spinach Pilaf with Labneh and Chili Roast Tomatoes by 101 Cookbooks Herbed and Honeyed Bulgur Wheat Nut Salad by Not Quite Nigella Bulgur Salad with Oranges, Cashews & Fresh Herbs by Enlightened Cooking [...]
Post a Comment