Here is an interesting spin on a popular Middle Eastern mezze staple that's a great way to mark the arrival of summer. This tabbouleh recipe combines traditional flavours of parsley and mint with an eastern touch of soy and allspice. Replacing traditional veggies with toasted walnuts adds crunch.
1 small sweet potato
45 ml (3 tbsp) walnut or olive oil
250 ml (1 cup) pomegranate juice
500 ml (2 cups) walnut pieces, toasted
500 ml (2 cups) quinoa, cooked and cooled
1 shallot, minced
500 ml (2 cups) parsley, finely chopped
75 ml (1/3 cup) mint, chopped
15 ml (1 tbsp) soy sauce
Salt and pepper
Heat oven to 200 C (400 F).
Cut sweet potato into 1-cm (1/2-inch) cubes and toss with 15 ml (1 tbsp) walnut or olive oil. Spread evenly on a parchment-lined baking sheet and bake on the centre rack for 20 minutes until light golden brown. Let cool.
In a medium frying pan over high heat, combine pomegranate juice and allspice and bring to a boil. Simmer and reduce to 50 ml (1/4 cup) until lightly syrupy. Let cool.
In a large bowl, mix walnuts, quinoa, shallot, parsley, mint and soy sauce; add sweet potato and pomegranate juice. Season to taste with salt and pepper.
Makes 4 to 6 servings.
Nutrition information per serving: 439 calories; 10 g protein; 33 g fat (3 g saturated fat); 31 g carbohydrate, 6 g fibre; 382 mg sodium.
Tips: Quinoa can be replaced with brown rice, cracked wheat or couscous.
Source: California Walnuts, www.walnutinfo.com.