A beautifully colourful dish from The Middle East, a great accompaniment to fish or meat.
120g course bulgur wheat
180g cherry tomatoes, finely chopped
160g parsley, very finely chopped
10g mint leaves, very finely chopped
4 spring onions, finely chopped
4 tbsp extra virgin olive oil
Juice of 2 lemons
100g pomegranate seeds
Rinse the bulgur wheat in cold water then place in a saucepan with 330ml of water and a large pinch of salt. Bring to the boil then reduce the heat to low and simmer with the lid on for 15 minutes until all the water is absorbed.
Allow the bulgur to cool then mix together will the rest of the ingredients and season to taste with salt.