1handfulmint leavessome whole, some roughly shredded
Instructions
Heat the oil in a large saucepan over a low to medium heat and saute the onions for about 5 mins until they turn translucent.Add the tomato puree and cook, stirring for two mins more.
Add the fresh tomatoes and leave to simmer on a low heat for 4 mins, then add the wayer. Bring to a boil then remove the pan from the heat and stir in the bulghur.
Add the molasses, lemon juice, parsley , chopped spring onion, chilli, garlic and cumin. Season, stir to mix well then set aside until it has cooled to room temperature.
Taste and adjust seasoning, then tip into a serving dish. Scatter pomegranate seeds over the top, drizzle with olive oil then finish scattered with the remaining spring onion and the mint leaves.