A delicious take on the traditional Turkish bulgur wheat salad that's a healthy alternative to rice. Packed full of fresh ingredients such as tomato, lemon and pomegranate, you have to try it to believe just have tasty it is!! This goes fantastic with grill meat and fish.. why not give my shish kebab recipe a try to go along with it!!
Prep time 10mins
Cook time 30mins
150g dried bulgar wheat
300ml water
1tbsp olive oil
1 red onion, finely diced
1 red pepper, finely diced
1.5tbsp tomato puree
1.5tbsp paprika
1tsp mild chilli powder (optional)
1tsp salt
1tsp black pepper
1/2 cucumber, cored and diced
3 vine tomatoes, cored and diced
Seeds from 1/2 pomegranate
Handful of freshly chopped herbs, I like to mix mint and parsley 50/50 but just parsley is fine
Juice of half a lemon
1tbsp extra virgin olive oil
Put the dried bulgar wheat in a saucepan and cover with the water, bring to the boil, cover then turn the heat down and simmer for 10-15 mins or until the water has been completely absorbed.
Gently heat the olive oil in a frying pan and sauté the onion and pepper until soft, this should take a little less then 10 mins, do not colour them we just want them nice and tender.
Now add the tomato puree, paprika, chilli powder if using, salt and pepper and cook gently for a couple of minutes stirring every now and then.
In a bowl, pour the now cooked bulgar wheat and the onion, pepper and spices, mix well.
Stir through the cucumber, tomatoes, pomegranate seeds and herbs.
Finish by squeezing over the lemon juice and extra virgin oil, mix well have a taste and adjust the seasoning to you own taste, it may need a touch more salt and lemon to really lift it.
Pour in to a serving bowl and garnish with some sliced lemon.
If your not familiar with bulgur wheat and don't know what it should taste like basically its a cracked wheat grain and I like my texture to have a little bite, so bit like when you serve wild rice, its really a great and healthy vessel for flavour and will soak up and delicious flavourings you put it with.
