Ingredients
140g/5oz medium-coarse bulgar (cracked wheat)
1 head white chicory, finely chopped
½ fennel bulb, trimmed and finely chopped
75g/3oz cauliflower, separated into tiny florets
4 tbsp roughly chopped fresh flatleaf parsley
2 tbsp roughly chopped fresh mint
2 tbsp roughly chopped walnuts
seeds from 1 pomegranate, all bitter yellow membrane removed
For the pomegranate molasses dressing
1 clove garlic, crushed
¼ tsp ground cinnamon
2 tbsp pomegranate molasses
1 tbsp water
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
½ tsp caster sugar (optional)

Method
1. Soak the bulgar wheat in warm water for 10-15 minutes to swell before putting it into a sieve to drain.
2. For the dressing, mix the garlic with the cinnamon and pomegranate molasses, then add the water and whisk in the olive oil. It should emulsify. Season with salt and freshly ground black pepper and if the dressing is very tart, add a little sugar.
3. Mix the bulgar, chicory, fennel, cauliflower, herbs, walnuts and pomegranate seeds together. Toss the salad with the dressing just before you are ready to eat, and check the seasoning once again.