Bulgur Salad

Method

Pour boiling water over the bulgur wheat, cover, and leave to stand for 15 minutes until the wheat is tender and has absorbed the liquid. While the bulgur rests, whisk together the tomato paste, lemon juice, pomegranate molasses, olive oil, and chilli flakes in a large bowl. Once the bulgur has cooled slightly, add it to the dressing and stir well to combine evenly. Finely chop the spring onions, parsley, and mint, then fold into the bulgur mixture with a wooden spoon. Taste and adjust seasoning with salt and pepper as needed. Serve at room temperature, allowing the flavours to meld for at least 30 minutes before serving.