Bulgur wheat, pomegranate and fig salad
Serves: 6 - 8 (as a side dish)
500g bulgur wheat 720ml boiling water 1 cup chopped parsley 30 red grapes cut into quarters 10 figs cut into quarters 1 pomegranate, seeds only 10 chopped pitted dates 60ml olive oil 3 lemons, juice only ½ tsp salt ¼ tsp pepper
Put the bulgur wheat in a heatproof bowl and pour over the boiling water. Cover with a plate or clingfilm and leave to stand for 30 minutes.
If the mixture is absorbing the water too quickly, add 1 tablespoon or more of water.
After 30 minutes the bulgur wheat should be tender. Drain it well and return it to a dry bowl.
Add the rest of the salad ingredients and gently mix together. Check for seasoning and add more juice, salt or pepper or olive oil according to taste.
You can make it in advance but as it tends to suck up the flavourings you may need to add more seasonings before serving.