BULGUR WHEAT SALAD WITH BEETROOT, TOMATO AND POMEGRANATE

This colourful salad has loads of exciting textures in each bite.

Serves 6 as a side dish Preparation: 40 minutes Cooking time: 30 minutes

• 4 large beetroots, peeled and cut into wedges or blocks

• 2 star anise pods

• 2 juniper berries

• 60ml balsamic vinegar

• 60ml brown sugar

• 250ml water

• 250ml bulgur wheat

• 500ml water

• fresh lemon to taste

• about 45ml olive oil

• 200g cherry tomatoes, halved

• ½ cucumber, diced

• ½ red onion, sliced

• 2 rounds feta, crumbled

• a handful of mixed mint and basil leaves

• 60ml pomegranate rubies

• edible flowers as a garnish (optional)

1 Place the beetroot, star anise, juniper berries, vinegar, brown sugar and 250ml water in a small saucepan and stir over moderate heat until the sugar dissolves. Bring to the boil, reduce the heat and simmer until the beetroots are tender (about 30 minutes, depending on the size of the beetroot pieces). Drain and cool.

2 Place the bulgur wheat and 500ml water in a separate saucepan, bring to the boil and simmer with the lid on for about 10 minutes or until the grains are al dente. Remove from the heat and drain off any fluid. Season to taste with salt, freshly ground black pepper, lemon juice and olive oil. 3 To assemble the salad, combine the tomatoes, cucumber, red onion, feta and herbs with the bulgur and spoon onto a serving platter. Arrange the beetroot on top and sprinkle with pomegranate rubies. I serve some of the beetroot cooking liquid in a separate bowl as a tangy dressing and sprinkle edible flowers on the salad as a garnish.