300g bulgar wheat and quinoa mix (I got mine from Waitrose but seen them in Tesco too)
1 red onion
2 large tomatoes or 10 cherry tomatoes
2 cloves of garlic
100g flat leaf parsley
50g fresh mint
Salt and black pepper to taste
Good olive oil
Sumac (I bought a small tub in Tesco in the world food aisle white label area)
Pomegranate (Out of season when I made it yesterday so couldn’t find any)
Use a large saucepan as the grain mixture will treble in size and the bigger it is the easier to mix all the other ingredients together too when assembling at the end.
Cook the bulgar and quinoa to packet instructions. Mine said to rinse then cook for 15 minutes, then drain and leave to stand for 10 minutes. You need the mixture to cool beofre mixing the other ingredients so you can do this an hour or two in advance if you like. You need a very fine seive to drain or I used a bowl pressed up against the pan just watch you don’t burn your hands as it gets boiling with the water draining through.
Finely grate the garlic cloves into a small dish along with the zest of the lemon. I used a fine grater I use for parmesan. Cut the lemon in half and add the juice of half to the garlic and lemon zest to the small bowl. I did this as the acid in the lemon will cook the garlic slightly so you don’t get that harsh raw garlic taste, which doesn’t seem to agree with me.
Dice the red onion, tomatoes, cucumber. Finely chop the flat leaf parsley, fresh mint and chilli then either add to the large saucepan with the bulgar wheat and quinoa or if you don’t have a pan big enough empty all the ingredients into a large bowl and mix to combine.
Add the lemon and garlic juice and squeeze the other half of the lemon into the mix. Season with a good helping of black pepper and a bit of sea salt to your liking. If you have any leftover parsley you can always chop that up and sprinkle on top as some recipes use a hell of a lot of the stuff and you might as well use it up.
Drizzle with a good olive oil and sprinkle a couple of teaspoons of Sumac over the top.
This is great as a side for some crispy grilled Ras el Hanout spiced lamb or I used a middle eastern dry rub tin from Marks and Specer mixed with some olive oil then rubbed into the lamb with finely grated garlic and left for an hour to marinade.
You can also knock up a quick mint yogurt sauce combining some mint jelly or sauce you have on your Sunday roast with some greek yogurt. Season to your taste with salt and pepper, maybe some lemon juice and if you’ve got any left some cucumber and red onion and a sprinkle of sugar.
Stuff it all in a pitta bread with some griddled halloumi and devour with a good glass of red.