Almond & Pomegranate Hearty Salad Bowl with Red Wine Dressing

Serves 10



    • 400g red cabbage, chopped
    • 200g cooked green lentils
    • 200g cooked bulgur wheat
    • 100g pomegranate seeds
    • 50g roasted almonds 
    • 15g mint 


    • 80g CHEF Red Wine & Port Reduction
    • 50ml olive oil 
    • Pinch salt & pepper


    Prep Time: 30 minutes Cooking time: 5 minutes 

    1. Slice the cabbage on a mandolin, using a julienne technique to create thin slices.
    2. Remove the seeds from the pomegranate.
    3. Chop the roasted almonds
    4. Build the salad in a glass bowl, starting with the lentilsl, bulgur wheat, julienned cabbage, almonds, pomegranate and mint.
    5. Mix CHEF Red & Port Wine Reduction Paste with olive oil and season with salt and pepper.
    6. Drizzle the salad with the dressing or serve apart.


    Why not use cabbage and salad varieties that are in season.