Turkish Bulgar, Pomegranate & Almond Salad

Name: Turkish Bulgar, Pomegranate & Almond Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Turkish
Ingredients: 400 g/14 oz cherry tomatoes, halved; 200 g/7 oz/1 heaped cup coarse bulgar wheat; 1 pomegranate; 5 tbsp slivered almonds; 3 tbsp roughly chopped mint leaves; 200 g/7 oz/1 cup tinned chickpeas, drained and rinsed; sea salt; grated zest of 1 unwaxed lemon; 2 tbsp lemon juice; 2 tbsp pomegranate molasses; ½ tsp dried chilli flakes; 3 tbsp extra virgin olive oil

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
35 min

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This is a gorgeous-to-look-at and simply scrumptious salad that my mother would often make for us. It was always guaranteed to make her reminisce about her own mother’s escapades in faraway Constantinople.

Ingredients

200 g/7 oz/1 heaped cup coarse bulgar wheat
400

Asia
Turkey
Vegan

Method

Bring a large saucepan of water to the boil, then add the bulgar wheat and cook according to the packet instructions. Drain and leave to cool.

Meanwhile, preheat the grill to medium. Put the cherry tomatoes on a baking sheet and grill for 8–10 minutes until softened, then transfer to a bowl and leave to cool. Scatter the almonds on the baking sheet and grill for a minute or two until li