Palestinian Grape and Grapefruit Maftoul Salad

by Edward Daniel
Caption of Palestinian Grape and Grapefruit Maftoul Salad. Image by Edward Daniel (c).

Palestinian Grape and Grapefruit Maftoul Salad came about because I wanted to create something unusual and exotic. As I clamoured around my pantry I discovered I had some Maftoul hidden away for a day when I was feeling adventurous. Maftoul is a traditional Palestinian product that is sun-dried and made from bulgur weeks. The grains are larger and rounder than couscous and are a substitute for couscous, rice and bulgur.

Caption of Palestinian Grape and Grapefruit Maftoul Salad. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 250g maftoul
  • 500ml filtered water
  • 1spring onion
  • bunch of parsley
  • 1 grapefruit
  • 100g grapes
  • 1tbs caraway seeds
  • 1tbs red wine vinegar
  • 1tbs maple syrup
  • 1/2 lime, juice
  • 50ml extra virgin olive oil

Instructions

  1. Place the maftout in a bowl in a steamer and cover with the filtered water. Steam for about 25 minute until the water is absorbed.
  2. Chop the onion and parsley. Cut the grapes in two and deseed. Remove the skin and pith of the grapefruit and cut into chunks.
  3. Grind the caraway seeds.
  4. Combine the vinegar, maple, lime juice and oil and add the caraway seeds.
  5. Once the maftout is soft and fluffy place in with the dressing in a large bowl.
  6. Combine all the ingredients in a large serving bowl.
  7. Serve.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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