Ingredients
- 200 gr. bulgur wheat
- sea salt
- freshly ground black pepper
- 50 gr. pistachios
- 1 bunch of fresh mint
- 2 bunches of fresh flat-leaf parsley
- 6 radishes
- 4 spring onions
- 4 ripe tomatoes
- 2 lemons , juice of
- extra virgin olive oil
- 1 pomegranate
- ½ teaspoon sumac
Method
- Rinse the bulgur wheat under cold running water, then cook in a large pan of boiling salted water according to the packet instructions.
- Drain and leave to cool completely.
- Meanwhile, toast the pistachios in a dry frying pan over a medium heat, then roughly chop and add to a large bowl.
- Pick, finely chop and add the mint and parsley leaves, discarding the stalks.
- Trim the radishes and spring onions, then roughly chop along with the tomatoes.
- Add all the chopped veg to the bowl with the lemon juice, 4 tablespoons of olive oil and a good pinch of salt and pepper.
- Toss well.
- Fluff up the bulgur wheat with a fork, then add to the bowl and mix well.
- Halve the pomegranate and bash it cut-side down with a wooden spoon so the seeds come tumbling out into the bowl.
- Season to taste, sprinkle over the sumac and tuck in.