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30 minutes
- 200 g bulgur wheat
- sea salt
- freshly ground black pepper
- 50 g 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
- - Rinse bulgur wheat under cold running water and cook in a large pan of boiling salted water following packet instructions. Drain and let cool. - Toast pistachios in a dry frying pan over medium heat, then chop and add to a large bowl. - Finely chop mint and parsley leaves, discarding stalks. Chop radishes, spring onions, and tomatoes, then add to the bowl along with lemon juice, 4 tablespoons of olive oil, salt, and pepper. - Mix well. Fluff up bulgur wheat with a fork and add to the bowl, mixing well. - Halve pomegranate, bash it cut-side down with a wooden spoon to release seeds into the bowl. - Season to taste, sprinkle with sumac, and enjoy.
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