Ingredients
- 2 cups fine burgul (cracked wheat)
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 1/2 cup sliced spring onion
- 2 finely diced tomatoes
- 1 small finely diced onion
- 1 tablespoon tomato paste
- 1 tablespoon capsicum paste
- 1/2 teaspoon cumin
- Salt & Pepper to taste
- 1/2 cup olive oil, divided
- 1 teaspoon red pepper flakes or chilli flakes
- Juice of one big lemon
- 1/4 cup Pomegranate molasses
Method
- First cover your burgul with boiling water, just enough to cover by approx. 1cm. Let it sit to expand while you prepare the onions.
- In a small pan cook the onion in half the olive oil until starting to soften, add the tomato & capsicum pastes & cook them off for a further few minutes. Add this mixture to the burgul. Mix the onion + tomato mixture into the burgul until well combined & set aside to cool while you chop the vegetables.
- Once cool, add the chopped vegetables followed by the rest of the olive oil, lemon juice, cumin, salt, pepper, red pepper flakes & pomegranate molasses. Taste for seasoning & adjust with more lemon if needed.
Notes:
- This salad can be made ahead of time & stored in an airtight container for 3 days.
- I love serving this in lettuce leaves topped with pomegranate seeds when in season
