250g wheat, rinsed
4 tbsp. olive oil
2 tbsp. pomegranate molasses
Pinch of salt
1 small brunch mint leaves – coarsely chopped
1 small brunch parsley leaves – coarsely chopped
150g chopped walnuts
200g feta cheese crumbled
Seeds of 1 pomegranate
Put the wheat in a saucepan with 500 ml water, salt and a tablespoon of olive oil. cover with a lid and bring to boil over medium heat. Turn the heat down to a simmer and cook until the grains become tender, adding more water if necessary. it will take about 50 min. When cooked, drain off any excess water and let the wheat cool.
For the dressing, combine 3 tablespoons of olive oil, the pomegranate molasses, half of the chopped mint and parsley, salt and mix well. in another bowl, combine the wheat with the rest of chopped herbs, tomatoes, and cucumber, feta, and pomegranate seeds and mix well. Pour over the dressing and toss together.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: WASSIM KARAM