Cook: 0 (10 minutes soaking time)

Serves: 2

This simple and beautiful pilaf uses bulgur wheat as a base, with a flavour twist on the traditional side salad tabbouleh. Sweet dried apricots, fragrant pistachios and refreshing mint are brought together with lemon juice to create the perfect sharing side dish.

TIP: Save time by chopping the herbs, pistachios and apricots while the bulgur wheat is soaking.

Method:

Place the bulgur wheat into a small bowl and pour over enough boiling-hot water to cover. Place a plate over the bowl to form a seal and to aid absorption of the water into the wheat. Leave to stand for 10 minutes.
In the meantime, halve the pomegranate and scoop out the seeds, reserving them in a bowl.
Spoon the bulgur wheat into a mixing bowl and stir in the mint, parsley, apricots and pistachios.
Stir through the pomegranate seeds, extra virgin olive oil and lemon slices, then sprinkle through the sea salt. Mix until combined.

Extracted from Thrifty Vegan (Quadrille)

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Ingredients

Name: Apricot, pistachio and mint pilaf
Prep time: 20 min
Yield: 2
Ingredients: 100g (3 ½ oz/generous ½ cup) bulgur wheat Generous handful of fresh mint leaves, finely chopped Generous handful of fresh flat-leaf parsley, finely chopped 15 soft dried apricots, finely chopped 3 tbsp shelled pistachios, roughly chopped Generous drizzle of extra virgin olive oil 1 unwaxed lemon, sliced Generous pinch of sea salt 1 pomegranate

100g (3 ½ oz/generous ½ cup) bulgur wheat

Generous handful of fresh mint leaves, finely chopped

Generous handful of fresh flat-leaf parsley, finely chopped

15 soft dried apricots, finely chopped

3 tbsp shelled pistachios, roughly chopped

Generous drizzle of extra virgin olive oil

1 unwaxed lemon, sliced

Generous pinch of sea salt

1 pomegranate