Step 1

Put the lentils into a bowl and cover with 1 cup of water. Put the bulghur wheat into another bowl and cover with 1½ cups of water. Put both bowls into your cold steam oven and set it to 100°C/212°F, steam setting (100% humidity).

Step 2

Cook the bulghur until all the liquid is absorbed and the grains have just a little chew, about 25 minutes. Cook the lentils until they’re just tender. I can’t give you an exact time for the lentils – depending on the age and quality of the ones you use, it could take anywhere from 25 minutes to an hour. I start checking at 25 minutes as the bulghur wheat comes out, and every 10 minutes thereafter until I’m happy with the texture.

Step 3

Once they’re cooked, fluff the wheat grains with a fork, drain the lentils and put both into one bowl. If you’re preparing ahead, you can cover and refrigerate the lentils and wheat at this point, for up to 24 hours. When you’re ready to finish the salad, steam them again for around 12-15 minutes to heat through before dressing.

Step 4

Add the herbs, onion, almonds, capers, currants, lemon juice and oil to the bowl and mix very well to combine. Taste and add salt to season well, then mix again. Add the orange segments and mix gently so they don’t break up.

Step 5

Mix the yoghurt and cumin together and set aside in a small bowl.

Step 6

Serve the salad at room temperature, with the cumin yoghurt to the side and pomegranate molasses for drizzling over the top.