This colourful and nutritious winter salad recipe has been created by the Arthur Hooper’s team and can be eaten either on its own, as a light lunch, or enjoyed as a garnish. This is a really healthy vegetarian dish which can be a part of any Christmas menu. The delicious combination of the sweet and sharp pomegranate topped with a pleasantly bitter cavolo nero will no doubt impress your vegetarian guests.
I am really pleased that Arthur Hooper’s restaurant has shared this winter salad recipe with me as they are one of the top London’s restaurants who use only seasonal, locally sourced ingredients.
For Christmas, Arthur Hooper’s have created a delicious 3-course sharing menu featuring a variety of vegetarian dishes such as Bulgur and Cavolo Nero Salad and Jerusalem Artichoke Nut Roast with Mushroom Gravy. Healthy vegetarian food for Christmas, what else could you wish for? Well, at least to me it sounds amazing and I would be happily booking the table, only if they were closer to Manchester. But lucky those who live in London, this restaurant is overlooking London’s historic Borough Market so well worth checking out when you are in the area.
And now onto this healthy veggie dish, perfect for Christmas time…
Bulgur and Cavolo Nero Salad
- 200 g Fine Bulgur
- 200 g cavolo nero (sliced very finely)
- 1 pomegranate (picked)
- 100 g cashews
- 1 tbsp Harissa Spice
- 1 white onion (diced)
- 1 lemon zest and juice
- 100 ml olive oil
- 50 ml vegetable oil
- Boiled water
- Thoroughly wash the cavolo nero.
- Remove the stem by holding the cavolo nero upside down and pull the leaves down. Once you’re finished, pile up your leaves and slice them very thinly. This way you can eat them raw with all the nutrition and crunch in its place.
- Pick the pomegranate and chop the cashews roughly. Set them both to one side.
- Soak the fine bulgur with boiled water in a large bowl. The water shouldn't be more than one finger higher than your bulgur.
- Add a splash of extra virgin olive oil and a generous pinch of sea salt.
- Cover the bowl with cling film to ensure the steam doesn’t escape, as this helps to cook the bulgur.
- After 15 minutes of resting time, remove the cling film and mix the bulgur thoroughly, making sure the bulgur isn’t stuck together.
- Add the lemon zest, lemon juice, olive oil and harissa spice.
- Add salt to taste and mix together.
Sweat the onions
- In a pan add a small amount of vegetable oil and sweat your onions with a pinch of salt.
- Once they’re softened and without colour, you can add them on top of your bulgur.
- Finally, mix the rest of your ingredients with the bulgur wheat and finish your salad by having a last taste and adjusting your seasoning.