Turkish bulgar wheat salad with tomato, pomegranate and red pepper. A more-ish texture and flavour combination in beautiful tones of garnet, rust and russet.
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic cloves, minced
- 1 tbsp tomato puree
- 2 large tomatoes, peeled and chopped
- ½ red pepper, finely chopped
- 100ml water
- 200g fine bulgur wheat
- 1 tbsp pomegranate molasses
- 1 tsp lemon juice
- Large handful fresh parsley, chopped
- Handful fresh mint, chopped (keep a few whole leaves for garnishing)
- 3 spring onions, finely chopped
- 1 red chilli, deseeded and finely chopped
- ½ tsp ground cumin
- ½ tsp pul biber (Turkish chilli – substitute with a pinch of chilli flakes)
- 40g walnuts, toasted and roughly chopped
- 30g hazelnuts, toasted and roughly chopped
- Salt and black pepper
- Drizzle of extra virgin olive oil
- Seeds from ½ pomegranate
- Heat the olive oil in a large saucepan and cook the onion for about 5 mins until it turns translucent
- Add the garlic and red pepper and cook for another minute
- Add the tomato puree and stir in, cooking for 2 mins
- Add the tomatoes, turn the heat down and put the lid on. Cook for 4 mins then add the water
- Bring to a boil, remove the pan from the heat and stir in the bulgur wheat. Put the lid back on and leave to stand off the heat for 10 mins.
- Tip into a bowl with the pomegranate molasses, lemon juice, parsley, mint, spring onion, chilli, cumin, pul biber and toasted nuts
- Season, stir and put to one side until it has cooled to room temperature
- Taste again (try not to eat it all with your hands) and adjust the seasoning
- Serve at room temperature – spoon into a wide serving dish, drizzle with a bit of extra virgin olive oil and scatter over the pomegranate seeds and a few mint leaves
Sophie cooks 