250 g bulgur wheat
500 ml chicken or vegetable stock
2 cloves of garlic, crushed
50 g PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices
1 bunch spring onion, sliced
½ bunch fresh mint, chopped
½ bunch flat leaf parsley, chopped
½ bunch coriander, chopped
1 pomegranate, seeds removed
Juice and zest of 1 large lemon
100 ml olive oil
To garnish: Lemon wedges
METHOD TO PREPARE THE BULGUR WHEAT
- Place in a saucepan with the stock and simmer for 15 – 20 minutes until the liquid is absorbed and the bulgur wheat is cooked and fluffy.
METHOD FOR THE SALAD
- Place the bulgur wheat in a large bowl with all the ingredients, toss well to combine all ingredients.
Serve on a platter garnished with extra lemon wedges and PEPPADEW® Sweet Piquanté Peppers.