Serves: 6 - 8 as a side dish

A colourful and seasonal salad that’s perfect for the autumn chagim but you use soft, dried figs when they are not in season. It’s a lovely side option for vegan and vegetarian guests.

Method

● Put the bulgur wheat in a heatproof bowl and pour over the boiling water. Cover with a plate or cling film and leave to stand for 30 minutes.

● If the mixture is absorbing the water too quickly, add 1 tablespoon or more of water.

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Ingredients

Name: Bulgur wheat, pomegranate and fig salad
Yield: 6 - 8 as a side dish
Ingredients: 500g bulgur wheat 720ml boiling water 1 cup chopped parsley 30 red grapes cut into quarters 10 figs cut into quarters 1 pomegranate, seeds only 10 chopped pitted dates 60ml olive oil 3 lemons, juice only ½ tsp salt ¼ tsp pepper

500g bulgur wheat

720ml boiling water

1 cup chopped parsley

30 red grapes cut into quarters

10 figs cut into quarters

1 pomegranate, seeds only

10 chopped pitted dates

60ml olive oil

3 lemons, juice only

½ tsp salt

¼ tsp pepper