I made the fabulous crunchy salad on a Thursday night. Its composition had been settling in my thoughts for a few days and I finally had some time to boil bulghur and to pull apart a pomegranate and bring my ideas into reality.
And boy was I glad that I did. I know it sounds humble, and it's, if not super easy, then just one smidge below that, but it is utterly utterly fabulous. Hand on heart I can say this is the best thing I have eaten in months. I kept closing my eyes as I ate it, the better to taste all its constituents and savour their happy amalgamation.
It was so good I'm almost scared to make it again, in case my expectations are too high and will be cruelly dashed.
But you should make it. Even if you think you don't like bulghur wheat or red cabbage or celery. In fact, especially if you don't like bulghur wheat or red cabbage or celery. Retain your gastronomical scepticism, and, I hope, you will have your preconceptions pleasantly re-buffed. Fabulous Crunchy Salad
Serves c.4 people - nb measurements are approximate; adjust as you see fit
Bring to the boil and simmer 1 cup bulghur wheat (the coarse type) in 2 cups of water for about 15 minutes until soft and fluffy (or follow instructions on the packet) and set aside to cool.
Roughly chop a couple of sticks of celery and thinly slice half a red cabbage.
Dice a ripe avocado.
Prise open a pomegranate and pick out all those jewel-like seeds (this will make a mess!).
Mix the cooled bulghur, cabbage, celery and a handful of chopped fresh parsley with a good slug of olive oil, the juice of a lime, salt and pepper.
Set on plates, top with the avo and pomegranate, and some more parsley if you like.
Squeeze over a little more lime and drizzle over a dribble of pomegranate molasses.
Serve and enjoy.