WARM BULGUR WHEAT SALAD
SERVES 4 AS A SIDE
– 15g butter
– 1 onion, finely chopped
– 2 garlic cloves, finely chopped
– 1 tsp Aleppo pepper (Turkish pepper flakes; try souschef.co.uk)
– 250g bulgur wheat
– 500ml chicken or vegetable stock
– juice of ½ lemon
– 1 large handful of parsley, leaves finely chopped
– 1 large handful of mint, leaves finely chopped – 30g pomegranate seeds
Melt the butter in a shallow pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until soft.
Add the garlic, Aleppo pepper and bulgur wheat with a good pinch of black pepper. Mix well. Pour over the stock and stir together once. Bring to the boil, cover and reduce the heat to low. Cook for 12-15 minutes or until the bulgur is tender and all of the liquid has disappeared.
Remove from the heat, cover with a clean tea towel and leave to stand for 10 minutes. This will give you lovely fluffy grains.
Tip the bulgur into a serving dish and squeeze over the lemon. Using a fork, separate the cooked bulgur. Throw in the herbs and a good pinch of salt, and fork together. Top with the pomegranate seeds and serve immediately.