Pomegranate Parsley Tabbouleh
1 cup whole freekeh, soaked overnight (if possible)
1 small shallot, finely chopped
1 small serrano chile, finely grated
1 1” piece ginger, peeled finely grated
½ cup extra virgin olive oil
¼ cup fresh lime juice
1 tsp. pure maple syrup
2 tsp. sumac
1 bunch of parsley coarsely chopped
1 small fennel bulb, fonds torn, bulb/stalk sliced
Handful of mint leaves, torn
Flaky sea salt
1. Cook freekeh in a large pot of boiling water until al dente, 20-30 minutes. Drain and spread out on a rimmed baking sheet season with kosher salt and pepper while still warm. Let cool.
2. Meanwhile, whisk together shallot, chile, ginger, oil, lime juice, maple syrup, and 2 tsp. sumac. Taste dressing and season with kosher salt. Let set 10 minutes.
3. Cut pomegranates in half. Working over a large bowl. Hold a pomegranate half cut side down an your palm with your fingers stretched wide. Use a wooden spoon to forcefully and repeatedly smack pomegranate skin, which will send the seeds raining down into the bowl.
4. Repeat with remaining pomegranate.
5. Fill bowl with cold water to cover seeds.
6. Drain seeds and shake off excess liquid.
7. Toss parsley, fennel, fennel fonds, and mint in a large bowl.
8. Add freekeh, season with kosher salt, and toss gently to combine.
9. Add dressing and toss with your hands to thoroughly coat.
10. Add pomegranate seeds and toss gently to disperse.
11. Sprinkle with sea salt and more sumac, and serve with Rosemary Croccantini!