Pistachio, pomegranate and mint salad with bulgur and orange
Prep time 20 minutes Serves 4
INGREDIENTS
● 100g bulgur wheat ● 30g fresh flatleaf parsley, finely chopped ● fresh mint, a generous handful, finely chopped
● seeds of 1 pomegranate ● 5cm piece of cucumber, diced ● 4 tbsp shelled pistachios, roughly chopped ● juice of ½ unwaxed orange ● extra virgin olive oil, drizzle ● pinch of sea salt
METHOD
1 Add the bulgur wheat to a bowl and pour over enough boiling water to just cover it. Place a plate over the bowl and leave to stand for 10–15 minutes until the water has been absorbed.
2 Use a fork to fluff through the bulgur wheat, then stir through the parsley, mint, pomegranate seeds, cucumber and pistachios.
3 Stir through the orange juice and olive oil and season with sea salt. Vegan BBQ: 70 Delicious Plant-Based Recipes to Cook Outdoors by Katy Beskow (Quadrille, £16.99) Photography by Luke Albert