Burglar Salad with Pomegranate Seeds

Salad Ingredients

• 2 cups medium course burglar
  
• 5 dates cut into small pieces
  
• 1/4 bunch parsley
  
• 3/4 cup pomegranate seeds
  
• 1/2 cup small red onion
  
• 1/2 cup pine nuts roasted lightly in a dry pan
  

Dressing

• 1/3 cup extra virgin olive oil
  
• 2 tablespoons pomegranate concentration
  
• Juice from half a lemon
  
• 1 tablespoon honey
  
• salt & pepper
  

1. Submerge the burglar in a lot of hot tap water for an hour or so, until soft but not mushy.
2. Drain well.
3. Put in a bowl and add all other ingredients except for the pine nuts.
4. Mix all dressing ingredients in a jar, shake well and pour on the burglar mixture and mix well.
5. Let it rest in the fridge for at least an hour and even over night.
6. Add the pine nuts just before serving, so they won't become soggy.
7. Optional: add thinly cut mint leaves from bout 3-4 springs