This Turkish salad is a kind of reverse tabbouleh where there’s much more bulgur wheat than herbs (unlike tabbouleh which has a far higher proportion of parsley to bulgur). It’s also spiced with chilli flakes, cumin and sumac and made sweet/sour with pomegranate seeds and molasses - a really delicious and unusual combination!

BULGUR WHEAT SALAD BLEND (1 portion = 1 ½ tbsp): mild chilli flakes, oil, salt, Urfa chilli, paprika, smoked paprika, cumin, coriander, caraway, sumac, black pepper, allspice

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Bulgur Wheat Salad Recipe:

You Need: 

2 tomatoes - finely chopped
20g bunch of parsley or coriander - finely chopped
3 tbsp tomato puree
1 tbsp pomegranate molasses or use 2 tsp balsamic vinegar mixed with 1 tsp sugar
½ pomegranate - seeds only (or 100g ready-prepared seeds)
2 tbsp extra virgin olive oil

Method:

Mix the tomato puree with the pomegranate molasses, BULGUR WHEAT SALAD BLEND, ½ tsp salt and 250ml freshly boiled water from the kettle
Pour the mixture over the bulgur wheat then cover and leave to one side for 10 minutes to absorb all the liquid
Fluff up the bulgur wheat with a fork, then stir in the tomatoes, ¾ of the pomegranate seeds, the parsley and extra virgin olive oil. Leave to one side for 10 minutes to absorb any liquid from the tomatoes and pomegranate
Sprinkle over the remaining pomegranate seeds to serve