Preparation

• Put the bulgur in a pan with plenty of water. Add the cinnamon and allspice and stir well. Bring the water to a boil and then turn off the heat and let the bulgur cook for another 15 minutes. Then take the lid off the pan and let the bulgur cool down.
• Cut the cavolo nero into strips and add 2 tablespoons of olive oil and massage it into the leaves. Leave it for a while.
• Finely chop the red onions. Cut the red cabbage into strips. Peel three blood oranges and cut the flesh into cubes. Squeeze the fourth blood orange for the dressing.
  Finely chop the mint leaves and parsley. Remove the seeds from the pomegranate and also collect the juice.
• Then mix everything together. For the dressing, add 150 ml of olive oil, the cane sugar, pomegranate molasses, lemon juice and the salt and pepper to the orange juice. You can now serve the salad. If you are going to do this later, get it out of the fridge in time. It really needs to be served at room temperature to achieve its full flavour.