- 200g bulgar wheat
- 1 bunch celery
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 dessert apple
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- handful toasted hazelnuts, roughly chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 1 red chilli, deseeded and chopped
- large handful pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small bunch mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small bunch tarragon, chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
Put the bulghar wheat in a large bowl and just cover with boiling water. Cover the bowl with cling film and leave for 30 mins to absorb all the water.
Meanwhile, separate the sticks of celery and set the leaves aside. Very finely slice the celery and roughly chop the leaves. Cut the apple into fine matchsticks and toss in a little lemon juice. In a bowl, mix the remaining lemon juice with the oil and some seasoning to make a dressing.
Gently fluff up the bulghar with a fork. Mix the sliced celery and apple through the bulghar, followed by the nuts, chilli, pomegranate seeds and herbs. Drizzle over the dressing and toss everything together gently. Scatter with the celery leaves and serve.