This traditional Middle Eastern salad is made with generous amounts of parsley and mint, so the fresh herb flavours really shine through. It’s delicious served with grilled meat, fish or halloumi.

By , 21 September 2015
  • Ready in: 40 mins
  • Serves: 4
  • Price: 98p per serving
Nutritional Info
Each 183g serving contains
  • Fat 11.7
  • Sat Fat 1.6
  • Sugar 3.8
  • Salt 0.02
  • Cals 176
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 403kJ/96kcal.
  • 50g bulgur wheat (or 50g couscous)
  • 300g vine-ripened tomatoes
  • 4 spring onions
  • 1/4 cucumber
  • 4 radishes
  • 2 x 31g packs cut flat-leaf parsley
  • 31g pack fresh mint
  • 80g pack pomegranate seeds
  • 2 tbsp lemon juice, freshly squeezed
  • 4 tbsp olive oil
  • 1 pinch ground cinnamon
  • Put the bulgur wheat in a bowl and pour over enough boiling water to just cover. Leave to soak for 30 minutes, then drain through a sieve.

  • Meanwhile, roughly chop the tomatoes and put in a colander over a bowl, so the juices can drain out.

  • Trim the roots and tough green leaves of the spring onions, then slice finely.

  • Cut the cucumber in half lengthways, then carefully scoop out and discard the seeds. Dice the rest of the cucumber. Top and tail the radishes, then slice.

  • Discard the tough stems from the parsley and mint, then finely chop the leaves.

  • Put the bulgur wheat, tomatoes, spring onions, cucumber, radishes, parsley and mint in a bowl. Add the pomegranate seeds and gently mix together.

  • To make the dressing, whisk the lemon juice, olive oil and cinnamon together, seasoning to taste. Mix into the salad, to serve.