Turkish Bulgur Salad with Pomegranate

Turkish Bulgur Salad with Pomegranate

Bring turkish bulgur salad with pomegranate to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Wheat Beer when the food is ready.

Ingredients

Serves 6

• 200 g fine bulgur

• 250 ml boiling vegetable stock

• 2 tbsp tomato puree

• 1 tbsp pepper paste

• 3 tbsp olive oil

• 2 tbsp lemon juice

• 1/2 cucumber, diced

• 20 g parsley, chopped

• 100 g pomegranate seeds

Instructions

1. Pour boiling stock over bulgur in a heatproof bowl, cover and leave for 15 minutes until absorbed.

2. Mix puree, pepper paste, oil and lemon juice. Fluff bulgur with a fork and fold dressing through.

3. Cool for 15 minutes and add cucumber, parsley and pomegranate.

4. Serve at room temperature or refrigerate within 2 hours and use within 2 days. Remove from fridge 15 minutes before serving.

Serving Suggestions

Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.

Pairing Tips

Start with Wheat Beer. Soft wheat character and gentle fruitiness sit comfortably beside citrus and aromatic spices; moderate bitterness avoids exaggerating heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.