Sort ingredients
tommce
QR Code
Listen
Pdf
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!