Tomato and pomegranate tubule for high summer

Somedays, working from home is bearable. By bearable, I stop long enough between video meeting, telephone consultations and letter dictations to get some food to eat. On this particular weekday, I decided that I wanted to make another Honey and Co recipe from the book I received as a birthday gift last year. I have previously made the green tabule for spring and I noted that there was an option to make the same recipe but with tomatoes, celery and pomegranate seeds. I thought it would make an interesting combination so tried it.

It is certainly spectacular to look at – all the bright colours are a joy to behold. It also tastes nice, the pomegrante seeds popping in the mouth like bubbles of sweet goodness.

eaten with a spinach and feta quiche

Ingredients

100g cooked coarse-grind bulgar wheat
100g fresh pomegranate seeds 
100g tomatoes, cut into small dice
1 large bunch of parsley (about 30-40g), picked and chopped
3 sprigs of mint, picked and chopped
1 green chilli, seeded and chopped
2 inner stalks of celery
Finely sliced zest and juice of 1 lemon
1 tbsp olive oil
1 tsp sea salt

Instructions

Mix everything together in a bowl and adjust the seasoning to taste. Eat straight away.

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