A simple chopped salad can be more time consuming that something more leafy, but its crunchy texture and crisp freshness are often more rewarding. Siyez is a type of bulgur wheat, so it doesn’t take long to cook and it adds a lovely nutty, grassy flavour as well a chewy bite to the dish. This salad is a great accompaniment to grilled meats and fish, or as part of bigger, mezze style spread.

Ingredients

250g Siyez

450ml water

20 cherry tomatoes, cut into quarters

1 bunch spring onions, finely chopped

½ cucumber, cut into 1cm dice

10 radishes, chopped into 1cm pieces

1 green pepper, stalk removed and de-seeded, chopped into 1 cm pieces

1 red chilli, de seeded and finely chopped

½ pomegranate, skin and pith removed and seeds separated

1 handful of mint, coriander and parsley leaves, roughly chopped

2 ½ tbsp Pomegranate Molasses

½ lemon, zested and juiced

¼ tsp Baharat

75ml Early Harvest Extra Virgin Olive Oil

1 small clove garlic, crushed to a paste

Ingredients

250g Siyez

450ml water

20 cherry tomatoes, cut into quarters

1 bunch spring onions, finely chopped

½ cucumber, cut into 1cm dice

10 radishes, chopped into 1cm pieces

1 green pepper, stalk removed and de-seeded, chopped into 1 cm pieces

1 red chilli, de seeded and finely chopped

½ pomegranate, skin and pith removed and seeds separated

1 handful of mint, coriander and parsley leaves, roughly chopped

2 ½ tbsp Pomegranate Molasses

½ lemon, zested and juiced

¼ tsp Baharat

75ml Early Harvest Extra Virgin Olive Oil

1 small clove garlic, crushed to a paste

1

Put the Siyez and the water in a pan, along with a good pinch of salt and bring up to the boil. Turn down to a simmer and cook all the water has evaporated. Keep in the pan and allow to cool.

2

To make the dressing, combine the Pomegranate Molasses, lemon juice and zest, Baharat, Early Harvest olive oil, crushed garlic and a few pinches of salt in a bowl and whisk.

3

In a large bowl, combine the Siyez with tomatoes, spring onions, radishes, peppers, chilli, pomegranates and all the herbs. Pour over the dressing and mix thoroughly. Season with salt and pepper to taste. Serve immediately.

Back to top