As promised the recipe for the bulgur wheat salad that was part of my Turkish lunch.

Makes 4 generous portions

150 grams bulgur wheat

80 ml boiling water

200 grams grated soft tomato flesh

1 tomato – cut into small cubes

1/2 cucumber – peeled and cut into small cubes

2 tablespoons finely chopped spring onions

1 tablespoon pomegranate molasses

1 tablespoon extra virgin olive oil

fresh green chilli – finely chopped – to taste

salt and freshly ground black pepper

sprigs of fresh basil roughly chopped

black olives to garnish

Start to prepare the salad a couple of hours before you plan to eat.

Put the wheat in a large bowl and pour over the boiling water. Stir to mix well and leave to soak for five minutes.

Next grate in the tomato. I had a nice big beef tomato that had gone soft and watery. Cut the tomato in half across its equator and the grate the flesh side on a coarse grater, seeds included, until you are left with just the skin in your hand. Bin the skin.

Mix the tomato into the wheat and leave to steep for 20 minutes.

Add the rest of the ingredients except the olives and basil and mix well.

Leave to steep until you are ready to serve.

Put the salad in your serving dish and decorate with olives and basil. Enjoy 😊