Logo henaff
Our recipes
Pâté Hénaff in tabouleh with pomegranate pearls

Pâté Hénaff in tabouleh with pomegranate pearls

Recipe from Michèle Gay

4

Easy

20 mn +5 mn cooking

Ingredients

  • 3 small 78 g tins Pâté Hénaff
  • 3 glasses of durum wheat
  • 1 vegetable bouillon cube
  • ½ bunch parsley
  • ½ bunch mint
  • ½ bunch basil
  • ½ bunch coriander
  • 3 tablespoons olive oil
  • Guérande salt
  • Ground pepper
  • Espelette pepper
  • 2 grenades
  • 4 tomatoes
  • Juice of 2 lemons

Preparation

  1. Heat the water with the vegetable stock cube until boiling, then pour over the durum wheat seeds until cooked.
  2. Set aside. Peel and seed tomatoes, cut into small cubes.
  3. Chop fresh herbs. Extract the pomegranate seeds and sprinkle with 1/3 of the lemon juice.
  4. Combine seeds, diced tomato, herbs and pomegranate pearls. Set aside for later use.
  5. Combine olive oil and remaining lemon juice. Add 1 pinch Espelette pepper, salt and pepper.
  6. Arrange the tabbouleh and thinly sliced Pâté Hénaff on each plate.

Product used

Pâté Hénaff

Tip

To pan-fry slices (or cubes) of Pâté Hénaff, we recommend putting it in the fridge before use. Pâté Hénaff should be sliced with a butcher’s knife (not a serrated one).

#SuivezHénaff