- STEP 1
Add the oil to a non-stick frying pan over a medium heat. Add the onions and stir-fry for 5-6 mins (or until soft), then add the tomato puree and stir-fry for 2-3 mins.
- STEP 2
Add the tomatoes, turn the heat to low and leave simmering for 5 mins. Add the stock, turn the heat to high and bring to the boil. Remove the pan from the heat and stir in the bulgar wheat.
- STEP 3
Add the lemon juice, spring onions, red pepper, chilli or cayenne pepper, garlic, cumin and cinnamon. Season to taste, cover and leave to stand for 15-20 mins.
- STEP 4
Toss to mix well, scatter over the pomegranate seeds and mint and serve warm or at room temperature, with lemon wedges and feta/haloumi