Bulgur wheat with pomegranate molasses, cauliflower, mint, radishes and walnuts
- Boil a full kettle.
- Decant your bulgur wheat into a mug, see how much there is, probably around 2.5 mugs depending on how you like your tea.
- Put the bulgur wheat in a bowl and add double the volume of boiling water. For example, if you had 2 mugs wheat, add 4 mugs of water.
- Season with a big pinch of salt, stir, cover with cling film. Go sit down for a bit, you've earned it. Have a brew with the rest of the hot water.
- Now, 15-20 minutes have elapsed, time to chop.
- Still ignoring the bulgur wheat set to the cauliflower. Remove all the leaves and slice the raw cauli head nice and thin. Stalk too, just go careful and chop it fine. Add to a big bowl.
- Now thinly slice the radishes and add those in with the cauli. If they have nice leaves just wash those and add them in too.
- Finely chop the garlic and add that.
- Shred the mint and parsley and add that, along with the cranberries.
- Open the bag of walnuts onto a chopping board and give them a bash up with a rolling pin or something till they are roughly broken up, still chunky. Add those to everything else.
- Zest 1 lemon and add that, now squeeze the juice of both lemons into the bowl. Give the whole lot a jolly good mix up.
- Now, take the cling film off the bulgur wheat. Add in the olive oil and the molasses to the wheat. Fluff it with a fork till it is all mixed in.
- Chuck the wheat in with the cauli and everything else and gently turn around and around a bit until it is all distributed evenly. Taste and season with salt and pepper to your liking.
- Place in a big bowl or piled up on a platter. Cut the pomegranate in half and while holding it over the salad give a good strong squeezing so all the seeds and juice fall out all over the top. Keep working at it, all the little jewels will fall out eventually. Repeat with the second half of pomegranate. Serve!
This dish is great as a side or veggie/vegan main.