1. Fry Onion, Green Capsicum, Spring Onion & Garlic with Olive Oil.
2. Add Tomato, Chili Paste, Water, Salt, Mixed Spice & AJI-NO-MOTO®
3. Add Burghul (Soaked) & mix well.
4. Cook for 15 minutes & set aside to cool.
5. Combine Parsley & Mint.
6. Add Burghul (Cooked), Lemon Juice, Olive Oil & mix well.
7. Layer mixture evenly on plate.
8. Topped with Burghul.
9. Garnish with Parlsey & Pomegranate.
10. Serve!