Tabouleh with Peppermint and Pomegranate

Ingredients (serves 4)

• 200g/7oz bulgur
• 300ml/10.5fl oz vegetable stock
• 1 bunch spring onions
• 1/2 garden cucumber
• 1 pomegranate
• 2 tbsp leaf parsley, chopped
• 1 tbsp peppermint, finely sliced
• 3 vine tomatoes, peeled, deseeded and finely diced
• 100ml/3.5fl oz extra-virgin olive oil
• 3 tbsp white balsamic vinegar
• 2 tbsp „Ruf der Oase“ (Herbaria)
• juice of 3 limes
• lime zest of 1 lime
• “Hot’n Spicy” (Herbaria)
• “Sicilian Rock Salt” (Herbaria)
• “Trio Noir” black pepper blend (Herbaria)

Heat vegetable stock. Put bulgur in a medium bowl, pour on hot stock to cover and let soak for about half an hour. Wash and trim spring onions; dice the white parts and cut the green parts in diagonal slices. Peel and deseed cucumber, dice finely. Open the pomegranate and carefully extract the arils. Drain bulgur in a sieve and transfer to a salad bowl. Add ingredients and toss to distribute. Season with salt and pepper to taste. Serve right away.