Pomegranate and Cajun Spiced Trout with Tabbouleh – Bart Ingredients
Method - Light the BBQ in preparation. Start by making the tabbouleh. Add the bulgur wheat to a saucepan of boiling salted water and cook for around 20
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bart.co.uk.
Ingredients
- 175g bulgur wheat
- ½ cucumber
- 2 large tomatoes
- 1 large red onion
- Bunch parsley
- Bunch chives
- A few mint sprigs
- 100g feta
- 75g pomegranate seeds
- 50g toasted flaked almonds
- ½ tsp Bart Chilli Flakes
- 1 tbsp Bart Sumac
- 1 lemon
- 2 tbsp red wine vinegar
- 80ml extra virgin olive oil
- ½ tsp sugar
- Bart Sea Salt and Black Pepper
- 4 trout fillets
- 2-3 tbsp Bart Cajun Blend
- 5 tbsp Bart Pomegranate Molasses
- 2 tbsp honey
- 2 tbsp soy sauce
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