A colourful and seasonal salad that’s perfect for the autumn chagim. It’s a lovely side option for vegan and vegetarian guests. 

Serves: 6 - 8 (as a side dish)

Ingredients

500g bulgur wheat

720ml boiling water

1 cup chopped parsley

30 red grapes cut into quarters

10 figs cut into quarters

1 pomegranate, seeds only

10 chopped pitted dates

60ml olive oil

3 lemons, juice only

½ tsp salt

¼ tsp pepper

Method

● Put the bulgur wheat in a heatproof bowl and pour over the boiling water. Cover with a plate or clingfilm 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.