250g sultana grapes, halved + deseeded
½ cup pomegranate seeds
60g grated cauliflower
3 ripe figs, peeled + diced
150g walnuts, lightly toasted + coarsely chopped
4 green shallots, finely sliced
1 bunch flat leaf parsley, leaves picked + coarsely chopped
1 bunch mint, leaves picked + shredded
4 tbsp labne – made from Country Valley yoghurt
Black Garlic Dressing:
1 x black garlic clove, mashed
1 tsp lemon juice
1 tsp pomegranate molasses
5 tbsp olive oil
¼ tsp ground cinnamon
½ tsp salt
¼ tsp freshly ground black pepper
1. To make the dressing, whizz together with stick blender in a jug till smooth and emulsified.
2. To assemble the tabbouleh, cook the freekah in boiling water until softened, about 10-12 minutes, then strain through sieve. Tip the cooked freekah into a large bowl, add the dressing and stir to combine.
3. Add the salad ingredients and toss until evenly mixed. Taste and adjust seasoning if required.
4. Spoon into serving bowls and top with labne.
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.
Recipe from Christine Manfield’s Flavour Partners Chef Masterclass in 2018.