(Based on a recipe in the SW book “veggie deluxe”)
½ Tsp ground cinnamon
1 Onion, finely chopped (s)
1 Lemon, juiced (s)
120 Pomegranate seed (f)
1 Tsp Chilli or cayenne powder
2 Garlic cloves, finely crushed (s)
2 Large tomatoes finely chopped (s)
2 Bottled roasted red peppers in brine, drained, rinsed & finely chopped (s)
2 Tsp Ground cumin
2 Tbsp. tomato puree (s)
6 Spring onions, finely sliced (s)
150g Bulgar wheat
200Ml Vegetable stock
S & P
Handful of roughly chopped fresh mint
Spray a large frying pan with frylight, cook onion until soft, add the tomato puree, and cook for for 2-3 mins.
Add tomatoes, turn heat to low & simmer for 5 mins. Add the stock, turn the heat up & bring to the boil, remove from the heat & add the Bulgar wheat, stir well.
Add the lemon juice, spring onions, red peppers, chilli or cayenne pepper, garlic, cumin & cinnamon. Season to taste, cover & leave to stand for 20 mins. (Keep warm on a low heat)
Mix well, add the pomegranate seeds & mint, serve warm with lemon wedges to squeeze over.
Credit: Pete’s Recipe Book
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