Kisir, the vegan dish of your dreams. Seasoned with pomegranate molasses and pepper paste, it's a Turkish Tangy bulgur and herb salad that can convert any salad hater into a lover. It’s perfect for hot summer days and is super quick to prepare.

For 4-6 Large servings:
250g (1.25 cup) Bulgur
200g (7oz) Parsley
8-10 Sprigs of mint
8-10 Spring onions
120ml (1/2 cup) Olive Oil
80 - 120ml (1/3 - 1/2 cup) pomegranate molasses
1.5 Tbsp Tomato Paste
1.5 Tbsp Hot Red Pepper Paste (Acı Biber Salçası)
1 Tsp Aleppo Chilli flakes (Pul Biber)
1 Tsp Cumin
1 Tsp Salt
1/2 Tsp Black Pepper

Directions:

Add bulgur to a large bowl
Mix 2 cups (470ml) of water, 1 room temperature and 1 boiling, then pour onto the bulgur and let sit for 15 minutes
Finely mince your parsley into small pieces
Remove your mint from the stalks and mince into pieces a little larger than the parsley
Slice your spring onions into circles, slice the green part twice as thick as the white part
Once bulgur has cooked, place in a tray, then add tomato paste, pepper paste, salt, pepper, cumin, aleppo chilli and the olive oil
Using your hands knead the bulgur and other ingredients together for 5 minutes until well combined and a single uniform colour
Add chopped vegetables to the bulgur and knead once more until evenly combined
Add 80ml (1/3 cup) pomegranate molasses to the bulgur and mix to combine
Taste bulgur for seasoning and tartness and add more pomegranate molasses or lemon if required
To plate, line a serving platter with lettuce leaves
Crumble the bulgur on top of the lettuce allowing it to form natural clumps
Garnish with some more chopped spring onion and some mint ribbons
Serve and Enjoy

-------------
00:00 Intro
00:56 Preparing Bulgur
01:50 Vegetable Prep
03:32 Seasoning the Bulgur
05:10 Final Assembly of salad
06:17 Serving and presentation

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