For the ingredients:
Fine cracked wheat (bulgur)
Freshly ground black pepper
Red pepper flakes
Fresh flat-leaf parsley
Red pepper paste (salca), if not substitute for tomato purée
Extra virgin olive oil
Juice from lemon
For the topping:
Put the bulgur into a large bowl, add boiling water, and cover immediately with cling film, let it sit for around 20 minutes to absorb all the water
Chop all vegetables really small – tomatoes, cucumber, spring onion, parsley, lettuce and mix all in a bowl.
In a separate bowl chop garlic and onions.
Once the bulgur has rested, add the red paper paste, onions and garlic mixture, and mix thoroughly with your hands. Add lemon juice, then add all the vegetable mixture.
Then add freshly ground black pepper, red pepper flakes, olive oil, pomegranate syrup, sea salt.
Serve with pomegranate syrup on top and wrapped lettuce leaves.