Kisir, Tangy Turkish bulgur and herb salad

Instructions

1. Add bulgur to a large bowl
2. Mix 2 cups (470ml) of water, 1 room temperature, and 1 boiling, then pour onto the bulgur and let sit for 15 minutes
3. Finely mince your parsley into small pieces
4. Remove your mint from the stalks and mince into pieces a little larger than the parsley
5. Slice your spring onions into circles, slice the green part twice as thick as the white part
6. Once bulgur has cooked, place in a tray, then add tomato paste, pepper paste, salt, pepper, cumin, Aleppo chili and the olive oil
7. Using your hands knead the bulgur and other ingredients together for 5 minutes until well combined and a single uniform color
8. Add chopped vegetables to the bulgur and knead once more until evenly combined
9. Add 80ml (1/3 cup) pomegranate molasses to the bulgur and mix to combine
10. Taste bulgur for seasoning and tartness and add more pomegranate molasses or lemon if required
11. To plate, line a serving platter with lettuce leaves
12. Crumble the bulgur on top of the lettuce allowing it to form natural clumps
13. Garnish with some more chopped spring onion and some mint ribbons
14. Serve and Enjoy