Step 1

Put the bulgur into a heatproof bowl and cover with boiling water to give a layer of water over the bulgar of around 1/2in/1cm. Set aside to absorb the water around 10 minutes while you prepare everything else.

Step 2

Meanwhile, mix together the dressing ingredients - the tomato paste, olive oil, pomegranate molasses and lemon juice.

Step 3

Dice the cucumber and tomato relatively small and finely chop the parsley. Slice the spring onion in thin slices, if using.

Step 4

Once the bulgur has absorbed the water, drain off any excess water then mix through the dressing. Add and stir through the tomato, cucumber and parsley (plus onion, if using).

Step 5

Serve there and then or chill until needed (best served room temperature).