tabbouleh with edible flowers recipe

ingredients for 4-6 people

100g bulgar wheat

250ml boiling vegetable stock

juice of 1 lemon

small bunch of chives, chopped finely

large bunch of flat-leaf parsley, finely chopped

medium bunch of mint, finely chopped

pomegranate seeds from half a pomegranate

toasted pistachio nuts

chopped cucumber

fresh tomato, chopped

1/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

salt and black pepper

1 box of mixed seasonal edible flowers

method:

cover the bulgar wheat with boiling vegetable stock. leave to stand for 15 minutes in a covered bowl. scoop any excess liquid out with a spoon and leave to cool. add the tomatoes, cucumber, pistachios, pomegranate seeds, lemon juice, olive oil, chives and herbs. finally add the spices and seasoning, then let it sit for half an hour or so to allow the flavours to develop before eating. dish up onto a serving dish or bowl and add the edible flowers with a flourish