Bulgur, until recently I only used it to make kibbeh or tabouleh, but thanks to Turkish Ali and his shop I have discovered many new ways to prepare bulgur. Here, the secret ingredient is harissa … and this gives this salad a nice spicy taste that stays with you. Lovely on a warm day.
250 gram (medium or large) bulgur
1-2 table spoons tomato puree
2 table spoons pomegranate molasse
5 table spoons really good olive oil
2 table spoons sea salt
5 ripe tomatoes
3 table spoons harissa
freshly grinded black pepper
1 bouquet spring onions
1 bouquet fresh mint and fresh parsley
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