Bulgur Wheat Salad

Boil a full jug of water.

Put the bulgur wheat into a large bowl and pour over all of the boiling water.

Drain the water off straight away, use a sieve so that  you don't lose too much down the sink. Get most of the water off but not every  last drop. Cover the bowl with a plate and leave to cool.

Doing it this way means that you don't have to worry about getting the bulgur to water ratio right and  it also washes the bulgur.

Add the pepper puree, some of the olive oil, salt, paprika flakes, lemon juice and pommegranate molasses and stir it all in well.

Taste, the salad should be a little sour, moist but not wet. Add more salt, lemon juice and/or oil until you are happy with the taste.

You can also add more paprika flakes if you like things hot.

Finely chop the parsley and mint and finely slice the spring onions. 

Add to the salad and stir in.

Lastly, chop the tomatoes and stir into the salad. 

This is great with a BBQ, as part of a Meze or as a snack served in a lettuce leaf.