Chef Matt's Mediterranean Winter Tabbouleh

A highly plant-diverse, gut-friendly winter tabbouleh from Field Doctor chef Matt Williamson.

By Matt Williamson
30 minutes | serves: 4

Fresh from the kitchen of Field Doctor chef Matt Williamson, we're delighted to share this plant-diverse winter tabbouleh recipe.

This nutritious winter tabbouleh salad recipe has been given extra plant diversity with ingredients that are stars of the Mediterranean Diet; whole grains, pulses, nuts, seeds, healthy fats and it boasts a huge variety of plants.

It has a plant diversity scale of 15 and this recipe will serve 4. To make a gluten free version simply swap the bulgur wheat for quinoa.


For the tabbouleh:

150g coarse whole meal bulgur wheat

1 tsp olive oil

200g kale, stems removed

1 tsp sesame seeds

½ cauliflower, florets removed and thinly sliced (about 300g)

1 fennel bulb, finely diced

½ bunch spring onions, thinly sliced

2 small endive, thinly sliced

1 large pomegranate, all seeds removed

400g tin chickpeas, drained and rinsed

30g dried cherries, cranberries, barberries or raisins

1 small bunch flat leaf parsley, roughly chopped

1 small bunch dill or mint, finely chopped

30g lightly toasted walnuts or almonds, roughly chopped

2 tbsp sunflower seeds

1 tsp sumac, plus more to sprinkle on top

Salt and pepper

For the dressing:

Juice and zest of 1 small lemon

3 ½ tbsp olive oil

30ml pomegranate molasses

1 small clove garlic, crushed

½ tsp ground cinnamon


Preheat the oven to 180C/160C fan and line a baking tray with baking paper.

Cook the bulgur according to packet instructions, then drain, refresh with some cold water and drain well in a sieve.

Tear ½ the kale leaves into roughly 3-4cm bite-sized pieces and toss with 1 tsp of the olive oil, a pinch of salt and the sesame seeds.

Lay in a single layer on the prepared baking tray and bake for 8 – 10 minutes until crispy and dark green with a little brown around the edges, giving a couple of stirs and taking care not to burn them.

Thinly slice the remaining kale, rub vigorously with a pinch of salt and stir into the bulgur.

Mix all of the dressing ingredients and season to taste, then mix into the bulgur with all of the remaining ingredients and check the seasoning adding a pinch of salt and a bit of pepper.

Stir through ½ the roasted kale and spread out on a platter, topping with the remaining roasted kale and a sprinkle of sumac.