Indulge in a buttery exotic appetizer as you descend into pure heaven.
Firm nutty Maftoul with tangy herbal Middle-Eastern zaatar in a sweet vinegar dressing topped with pomegranate, pumpkin seeds and freshly chopped mint; Palestinian Pomegranate Pumpkin Seed Maftoul Salad.
This dish will tear your belief that vegan food can’t be tasty.
- When it’s blazing outside and you want something light and a little exotic yet nutritious too
- When you’re yearning for a Middle-Eastern evening and want a mix of dishes
- When you’ve got a birthday party organised and want something a little special to wow your guests.
Palestinian Pomegranate Pumpkin Seed Maftoul Salad was inspired by noshing in Lebanese restaurants in the Edgware quarter of London’s finest as the smell of hookah came wafting over.
Maftoul is a Palestinian grain, a giant couscous, made from cracked wheat and bulgur flour. It has a sophisticated nutty and chewy flavour to it. Unlike, couscous, it is however more forgiving, because even with a little too much broth or water, it retains its firm texture. Hand-rolled still today by mammas, it is dried under the blistering Palestinian sun, giving its pearl-sized golden colour.
Plump ruby jewelled succulent seeds, it is easy to understand why Pomegranate is otherwise known as the forbidden fruit that Eve enticed Adam… Native to Persia, Pomegranate’s has been cultivated in the Middle East, Asia and Mediterranean seasoning between September to November.
Pumpkin seeds are high in zinc, perfect for promoting that sperm count into action. Sprinkled over salads, they provide a crunchy contrast.
If you’re wondering about where to get your Maftoul, Maftoul can be sourced from Phoenicia Mediterranean Food Hall in quaint Kentish Town in London.
- 250g Maftoul
- 50g pumpkin seeds
- 1 pomegranate, deseeded
- 1tbs zaatar
- 1tbs balsamic vinegar
- 3tbs olive oil
- 1tbs apple cider vinegar
- Few sprigs of mint, chopped
- Preheat oven to 180 degrees Celsius or if convection oven to 160 degrees Celsius.
- Place the pumpkin seeds in 2 tablespoons of olive oil and roast for 15 minutes. Set aside.
- Place the Maftoul in a large sauce pan full of boiling water. Cook for about 15 minutes. Drain and set aside in a large mixing bowl.
- Make the dressing by mixing together the remaining oil, with the vinegars. Stir into the Maftoul.
- When ready to serve, assemble the salad, by stirring in the zaatar, mint, pomegranate and pumpkin seeds. Can be served hot or at room temperature.