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• 150 g bulgur

• 2 boiled beetroots 

• 2 tsp balsamic vinegar

• 1 tsp pomegranate molasses

• 2 spring onions

• 3-4 spring parsley

• Fresh mint leaves

• Olive oil

• Salt 

Boil the 300ml water and add the bulgur. Cover and cook over low heat for about 10 minutes, then set aside. Purée one of the beetroots in a blender or food processor with some olive oil. Dice the other beetroot, and add with the purée to the bulgur. Then, add the spring onion, parsley, mint, balsamic vinegar and a good pinch of salt. Stir through, then add the pomegranate molasses and a little more olive oil. Serve as cold.​