Kisir (Turkish salad)

• olive oil↗1 tbsp tbsp
• small, sliced red onion1
• garlic cloves↗2

  very finely chopped

• ground cumin↗2 tsp tsp
• red chilli↗1

  halved, deseeded and cut into fine shreds

• green chilli↗1

  halved, deseeded and cut into fine shreds

• tomato purée↗1¾ tbsp tbsp
• bulgur wheat↗250g g
• plum tomatoes↗4

  chopped

• walnuts↗15g g

  roughly chopped

• pomegranate seeds↗

  from 1/2 pomegranate (about 60g)

• bunch flat-leaf parsley↗30g g

  finely chopped

• mint leaves↗big handful

  torn

• large lemon↗1

  juiced

• extra virgin olive oil↗85ml ml
• pomegranate molasses↗1¾ tbsp

Step-by-step instructions

1. 1

   Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.

2. 2

   Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).

3. 3

   The kisir can sit at room temperature for a few hours, or covered in the fridge – but let it come to room temperature before serving.