Method

1. Soak the bulgur wheat in hot water and leave for around 2 hours, then drain.
2. Cut the tomato flesh into cubes, discard the seeds.
3. Finely chop the herbs and the onion.
4. Cut the cucumber into small cubes.
5. Add the onion, the tomatoes, the cucumber, herbs, seasoning, olive oil and lemon juice to the bulgur wheat.
6. Stir well and adjust the seasoning to taste.
7. Sprinkle with pomegranate seeds.

Notes

For a gluten free version use quinoa- it will need cooking as per the packet instructions then add the remaining ingredients as per the recipe above.

This salad will keep for up to 4 days if covered and refrigerated.

Salting the tomato and cucumber before adding to the salad will help get rid of any excess juice.