150 g bulgur wheat
250 g cauliflower, cut into tiny florets
1 pomegranate, seeds only
75 g walnut pieces
40 g chopped fresh mixed herbs, such as mint, flat leaf parsley and coriander
Olive oil, to taste
Juice of ½ lemon, to taste
Cook the bulgur wheat, according to pack instructions, for 10-15 minutes or until al dente. Leave to drain.
Place the raw cauliflower florets and pomegranate seeds in a large mixing bowl.
Add the walnut pieces, fresh herbs and the warm bulgur wheat.
Season well and drizzle with olive oil and lemon juice to taste.
Serve with meat or fish, or barrel-aged feta cheese and a sprinkling of toasted pumpkin seeds.
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