(Based on a recipe in the SW book \u201cveggie deluxe\u201d)<\/p>\n
Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n \u00bd Tsp ground cinnamon Method<\/strong><\/p>\n Spray a large frying pan with frylight, cook onion until soft, add the tomato puree, and cook for for 2-3 mins.
\n1 Onion, finely chopped (s)
\n1 Lemon, juiced (s)
\n120 Pomegranate seed (f)
\n1 Tsp Chilli or cayenne powder
\n2 Garlic cloves, finely crushed (s)
\n2 Large tomatoes finely chopped (s)
\n2 Bottled roasted red peppers in brine, drained, rinsed & finely chopped (s)
\n2 Tsp Ground cumin
\n2 Tbsp. tomato puree (s)
\n6 Spring onions, finely sliced (s)
\n150g Bulgar wheat
\n200Ml Vegetable stock
\nS & P
\nHandful of roughly chopped fresh mint<\/p>\n
\nAdd 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.
\nAdd 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)
\nMix well, add the pomegranate seeds & mint, serve warm with lemon wedges to squeeze over.<\/p>\n