- 100g bulghar wheat
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ½ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- ½ tsp allspice
- pinch of ground cloves
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 70g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- small pack flat-leaf parsley, chopped
- 2 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 110g pack pomegranate seeds (or seeds from 1 pomegranate)
Rinse the bulghar wheat in a sieve under cold running water, then tip it into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-12 mins or until tender. Drain and tip into a large bowl.
Pour the lemon juice into a jug. Add the spices, then whisk continuously as you add the olive oil. Season well, then pour over the bulghar.
Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.