Inspired by Azerbaijan's herb-heavy salad tradition, this recipe refreshes leftover cooked bulgur with plenty of fresh greens. Dressed with pomegranate molasses and walnuts, it rests for at least half an hour before serving.
Put the leftover cooked bulgur in a bowl and fluff it with a fork, then add the chopped parsley, dill and mint.
Mix the diced tomato and red onion into the bulgur.
Whisk together the olive oil, pomegranate molasses, lemon juice and salt and pour it over the salad; chill for 30 minutes for the flavours to settle.
Scatter the roughly chopped walnuts on top before serving.
If the bulgur is cold and clumped, fluff it well with a fork or the dressing will not coat it evenly. Scatter the walnuts just before serving, as mixing them in early makes them lose their crunch. Allergens: contains tree nuts (walnut).
Tarifte belirtilen 30 dakikalık dinlendirmeyi tam uyguladım ve gerçekten fark yaratıyor, bulgur sosu tamamen çekmiş oluyor. İki su bardağı bulgurla dört kişiye tam yetti, ikinci gün de tazeliğini korudu.
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