Ingredients for 4 servings:

• For the bulgur:
• 250ml Organic Little Hot Chicken Bone Broth
• 100g bulgur
• For the salad:
• 1 bunch of parsley
• Handful of mint
• 1/2 shallot
• 1/2 pomegranate
• 150g Kumato (black tomatoes, alternatively cherry tomatoes)
• 1 cucumber
• 1 organic lemon
• 2 stalks of spring onion
• 4 tbsp olive oil
• Chili flakes

And so it goes:

• First, bring our Little Hot Chicken bone broth to a boil. Pour the boiling broth over your bulgur and let it sit, covered well, for a good hour.
• In the meantime, you can chop your parsley and mint, finely dice the shallot and coarsely dice the cucumber. You can quarter or dice the Kumato or your cherry tomatoes, however you like. Remove the seeds from one half of the pomegranate and cut the spring onion into rings.
• Mix all your salad ingredients together, squeeze half a lemon over them and add four tablespoons of olive oil.
• Finally, drain any liquid from the cold bulgur and mix it with the vegetables. Sprinkle a few chili flakes on top for an extra dose of heat. For a particularly fresh kick, you can chill it in the fridge before serving. Bon appetit!