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Bulgur & Lentil Salad



Place the bulgur in a bowl, cover with boiling water and leave to expand and cool for 30 -45 minutes. Meanwhile put the lentils in a saucepan over a medium heat, cover with plenty cold water and bring to boil. Lower heat and simmer for 20 – 30 minutes, until tender.

Drain and place in a large mixing bowl. Drain the bulgur, transfer to a clean tea towel and squeeze to get rid of excess water. Tip into lentils.

Trim and slice spring onions, half cherry tomatoes, finely dice the red onion and rip the mint. Add these to the lentils along with salt & pepper and the pomegranate molasses. Leave to infuse for 30 minutes then serve with a drizzle of balsamic vinegar.