Delicious cilantro salad recipe

For 6 persons
4 good bunches of fresh coriander
1 bunch of flat-leaf parsley
1 cup tse & tse small spelled
1 pomegranate, preferably European or Turkish.
1/2 cup of sunflower seeds

Seasoning
2 tablespoons pomegranate molasses (syrupy pomegranate vinegar, divine!)
2 tablespoons grain mustard
6 tablespoons of olive oil
Salt and pepper

To start, cook the spelled in salted boiling water, because it takes a very long time. Almost 40 minutes but check on your package.

Roast the sunflower seeds in a pan without anything and turning regularly so as not to burn them. Let them take on a beautiful golden color.

Peel the pomegranate without staining. Massage it like a lemon before opening it, this will facilitate the harvest of the grains, which is a bit tedious. Do not leave small pieces of yellow membrane as it tastes bitter.

And now tackle your boots of greenery. For convenience, leave the rubber band on the stems of the cilantro and parsley. Wash them, wring them out, then lay them one by one on a large cutting board, get your favorite sharp knife and slice the whole boot, millimeter by millimeter. Well, I'm exaggerating, in segments of 3 to 5 millimeters, that will be enough. On the other hand you will slice until the elastic, the stems are as delicious as the leaves and it is only in France that half of the herbs and vegetables are thrown in the trash.

It may be time to pass your little spelled, taste it, the grain should be bouncing under the tooth. Let it cool in the colander. Prepare the seasoning in the large hollow tse & tse dish, then mix the herbs, sunflower seeds and spelt. Arrange the pomegranate seeds last to enjoy their beauty.
Serve with the tsé & tsé serving cutlery and enjoy.
In addition to the extraordinary taste of the fresh coriander, there is in this salad, a play of materials, the grilled sunflower seed cracks under the tooth, the pomegranate grain obviously explodes, and the small spelled cabrioles in the mouth. On your feelings, get set, go!