A colourful and seasonal salad that’s perfect for the autumn chagim but you use soft, dried figs when they are not in season. It’s a lovely side option for vegan and vegetarian guests. 

Method

● Put the bulgur wheat in a heatproof bowl and pour over the boiling water. Cover with a plate or cling film and leave to stand for 30 minutes.

● If the mixture is absorbing the water too quickly, add 1 tablespoon or more of water.

● After 30 minutes the bulgur wheat should be tender. Drain it well and return it to a dry bowl.

● Add the rest of the salad ingredients and gently mix together. Check for seasoning and add more juice, salt or pepper or olive oil according to taste.

● You can make it in advance but as it tends to suck up the flavourings you may need to add more seasonings before serving.