Ingredients

The following ingredients have 4 Servings
  • 120 grams bulgur wheat
  • 600 ml water
  • 1 pomegranate (seeds only)
  • 50 grams walnuts (chopped)
  • 2 inches cucumber (diced)
  • 6 spring Onions (diced)
  • 1 handful fresh parsley
  • 2 tbsp extra virgin olive oil
  • 1 lemon (juice only)
  • salt and pepper (to taste)

Instruction

  • Add the bulgur wheat to a sauce pan along with the water and bring to the boil. Simmer for 15 minutes until the liquid has been absorbed and it is tender.
  • Once cooked, drain and leave to cool.
  • Once cooled, combine with the pomegranate, walnuts, cucumber, spring onions and fresh parsley.
  • Drizzle over the olive oil and squeeze over the lemon juice. Give the salad a good mix and leave for at least 5 mins so the flavours can combine.
  • Season to taste.
  • The salad can either be served straight away while still warm or cool from the fridge. Sprinkle over a few more pomegranate pips and serve with a sprig of parsley on top!