Yallabouli

• 1 cup fine burghul

• 1 tomato, diced

• ½ cup fresh parsley, chopped

• 4 spring onions, chopped

• 1 tbs fresh basil leaves, chopped

• 1 tsp fresh mint, chopped

Dressing:

• 2 tbs fresh lemon juice

• 2 tbs EV olive oil

• 2 tbs pomegranate molasses

• 1 tbs tomato paste

• 1 tsp Maras chilli

• 1 tsp Tabouli Spice

• 1 tsp sea salt

• Rinse and drain the burghul; set to one side.

• Place the parsley, spring onion, tomato, basil and mint in a large bowl.

• Add dressing ingredients and burghul.

• Mix well and serve.