Last year I made a pomegranate tabbouleh saladwhich I really enjoyed for its lightness and freshness. Shortly after writing about it, Janet from Taste Spacelet me know about a similar pomegranate bulgur saladthat also sounded good. Unfortunately I was missing one of the key ingredients, the aleppo pepper, so I decided to hold off on making it. I recently came across some aleppo pepper and I picked it up immediately! It was the perfect time to try the light and healthy sounding pomegranate bulgur salad. I kept the recipe pretty much as it was, though I could not resist adding feta for some saltiness and honey for some sweetness to balance out the tartness from the pomegranate and lemon. I was quite pleased with the results! The salad has an amazing freshness brought by the lemon and mint and there in a nice blend of flavours and textures. I also like the balance of sweetness, spiciness, tartness and saltiness. As good as the salad was the first day, the leftovers were even better. The flavours had more of a chance to come out and the heat from the aleppo pepper was definitely stronger the next day. I will definitely be making this salad again and I think that next time I might add some roasted eggplant.
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