Tabbouleh with pomegranate | Recipe | A kitchen in Istanbul

Ingredients

• 25 g fine bulgur (köftelik)
• 150 g cherry tomatoes (or other very good sun-ripened tomato, finely chopped)
• 2 Tbsp lemon juice
• 200 g flat-leaf parsley (Italian parsley) (thick stalks removed, finely chopped (c. 85 g/3 oz net weight))
• 25 g mint leaves (leaves only, finely chopped)
• 2–3 spring onions (green onions/scallions) (finely chopped or ½ red onion, finely chopped)
• ½ large pomegranate (seeds only)
• 1 Tbsp pomegranate molasses
• 2 Tbsp extra virgin olive oil
• gem lettuce (leaves separated, or other lettuce to taste)
• salt and pepper