Syrian Bulgur Wheat Salad

Ingredients

• 125 g (4 1/2 oz) dried bulgur wheat
• 2 tbsp extra virgin olive oil
• 1 heaped tbsp tomato puree
• 2 tsp pomegranate molasses
• 1 tsp harissa paste
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• pinch ground allspice
• juice of 1/2 lemon
• 50 g (1 3/4 oz) walnut pieces
• 50 g (1 3/4 oz) blanched hazelnuts
• large handful pine nuts
• very large handful pomegranate seeds
• small handful flat leaf parsley
• sea salt

Instructions

1. 1

   Boil the kettle and pour 200ml (7 fl oz) of water over the bulgur wheat. Leave, uncovered to stand for 30 minutes, fluffing up occasionally with a fork to make sure the water absorbs evenly.

2. 2

   Meanwhile, make the dressing by whisking together the olive oil, tomato puree, pomegranate molasses, harissa paste, spices and lemon juice. Set aside.

3. 3

   In a frying pan set over a medium high heat, toast the walnuts and hazelnuts until the hazelnuts have turned golden in as many patches as possible, but have not burned. Remove from the pan and the moment they’re cool enough to touch, roughly chop.

4. 4

   Add the pine nuts to the pan, and toast these until golden. Remove from the pan and set aside.

5. 5

   Use the remaining time whilst the bulgur soaks to roughly chop the parsley and prepare the pomegranate seeds.

6. 6

   To serve, stir the dressing and the chopped nuts into the bulgur wheat, seasoning to taste with sea salt.

7. 7

   Spoon into a large serving dish, and scatter with the pine nuts, parsley and pomegranate seeds.