UK Independent


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.  

For more summer recipes, visit Waitrose