Herby Bulgur Salad

I’ve always known about bulgur, but never really had it until I went to Turkey. It’s made from cracked parboiled wheat groats, and has been used mostly in the Middle east and Mediterranean region. Because they are minimally processed, the grains are full of vitamins, minerals and fiber making it quite healthy (because bulgur is made from wheat, it isn’t suitable for people with wheat or gluten allergies or celiacs.)

This salad is reminiscent of tabbouleh, but uses less herbs, and has no tomatoes - instead I’ve replaced them with pomegranate. It’s a perfect make ahead salad as the longer the grains mingle with the dressing and herbs, the better it becomes. If you can’t eat bulgur, this can easily be made with couscous, or even without any grains - a herb and pomegranate salad is one of my favourite side dishes to have.

serves: 4-5

prep/cooking time: 15-20 minutes

Ingredients

1 cup (180g) bulgur

1 1/2 cups (335ml) water

1 pomegranate, seeded

1 cup parsley, chopped finely

1 tbsp chives, chopped finely

30-40 mint leaves, sliced finely

3 tbsp sunflower seeds, toasted

2 tbsp sesame seeds, toasted

1/2 tsp sumac

2 tsp pomegranate molasses

2 tbsp lemon juice

2 tbsp olive oil

Method

1. In a pot on high heat, bring the bulgur and water to a boil. Reduce the heat to low and cover with a lid, cook for 12 minutes. When it’s finished cooking, transfer the bulgur to a plate and spread it out so it cools faster.

2. In a mixing bowl, add the pomegranate seeds, all the prepared herbs and seeds. Toss to combine. Add the cooled bulgur and mix until everything is evenly distributed.

3. In a small bowl add the sumac, pomegranate molasses, and lemon juice. Stir together until its throughly mixed and slowly stream in the olive oil. Season with salt and pour into the salad. Mix to coat everything evenly in the dressing. Serve straightaway or transfer to a box and store in the fridge for up to 3 days.