Kisir (Turkish Bulgur Salad)

• 120 g Bulgur
• ½ tsp Fine sea salt
• 2 tbsp Tomato paste
• 1 medium Lemon
• 1 tbsp Pomegranate molasses
• 3 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 1 tsp Aleppo pepper
• ¼ tsp Black pepper
• 3 Spring onion
• ½ medium Cucumber
• 30 g Fresh flat-leaf parsley

1. Put the bulgur in a mixing bowl and stir through the fine sea salt. Pour over 180 ml just-boiled water from the kettle, cover the bowl, and leave for 10 minutes until the grains are tender and the water is absorbed.
2. Fluff the bulgur with a fork, then add the tomato paste. Finely grate in the lemon zest, then squeeze in the lemon juice and mix until the bulgur is evenly stained red.
3. Whisk together the pomegranate molasses and extra virgin olive oil, then stir it into the bulgur. Add the ground cumin, Aleppo pepper and black pepper, and mix well.
4. Thinly slice the spring onion, dice the cucumber, and finely chop the fresh flat-leaf parsley. Fold everything through the bulgur until well combined.
5. Taste and adjust with a little more lemon juice or fine sea salt if needed. Leave the salad to stand for 2 minutes so the flavours settle, then serve.

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