Pomegranate bulgar salad

2 cups bulgur wheat

4 cups water

1 stock cube

1 large pomegranate

1 small cauliflower

1 large bunch flat leaf parsley

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon allspice

2 tablespoons extra virgin olive oil

Juice of 1 lemon



Cook the bulgur wheat in double the amount of water to bulgar plus the stock cube

Cook on a medium heat for about 10 minutes until the bulgur is very soft. Cool

Remove the seeds from the pomegranate, discarding any of the bitter white pith

Cut the cauliflower into very small florets

Finely chop the parsley

In a large bowl mix the bulgur, pomegranate, cauliflower, parsley, spices, oil and lemon juice

Add salt to taste