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Quick, light, fresh and delicious, making it the perfect summer salad for you to share with friends and family. We love to serve this salad alongside our hummus, dukkha yoghurt flatbreads and smoky carrot falafels. Ìý

Serves: 6Ìý

Time: 20 minutesÌý

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Ingredients:Ìý

1 cup bulgur wheatÌýÌý

Boiling waterÌýÌý

4 spring onion, finely chopped Ìý180g cherry tomatoes, choppedÌýÌý

1 cucumber, choppedÌýÌý

3 stalks celery, finely chopped Ìý
1 lemon, zest and juiceÌýÌý

2 tbsp pomegranate molassesÌýÌý

¼ cup extra virgin olive oilÌýÌý

1 tsp sea saltÌýÌý

2 cups flat leaf parsley, choppedÌýÌý

2 cups mint, choppedÌýÌý

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Method:Ìý

Add the bulgur wheat into a bowl and cover with boiling water. Cover the bowl with either a plate or a clean tea towel and allow it to sit for 20 minutes. The bulgur wheat will absorb all of the water and expand. If you have any excess water once the 20 minutes is up, just drain the bulgur wheat through a sieve.ÌýÌý

While the bulgur wheat is cooking, assemble the other ingredients.ÌýÌý

To a large mixing bowl, add the cooked bulgur wheat, spring onions, cherry tomatoes, cucumber, celery, lemon zest and juice, pomegranate molasses, extra virgin olive oil and sea salt. Gently toss everything together.ÌýÌý

Add the flat leaf parsley and mint. Gently toss one more time before enjoying.ÌýÌý

Leftovers will keep in an airtight container in the fridge for up to 2 days.Ìý

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