Flavors: Cracked Wheat and Tomato Kibbeh

(Serves 4)

½ cup (265 grams) fine bulgur
1 large tomato
½ red onion
1 heaped tablespoon dried mint
1 heaped tablespoon sumac
1 teaspoon smoked paprika
Pinch cayenne pepper
1 heaped tablespoon red pepper paste
2 ½ tablespoons pomegranate molasses
10 mint leaves, finely chopped
10 cilantro leaves, finely chopped
Drizzle of olive oil

Toppings
1 radish, thinly sliced
1 candy beet (or another heirloom beet), thinly sliced
1 cocktail onion, thinly sliced
Handful arugula leaves
½ cup (60 grams) Greek yogurt
Handful small heirloom tomatoes, halved
Drizzle of extra-virgin olive oil

Soak the bulgur in a bowl of hot tap water for 30 minutes or until soft. Drain. Using a food processor, grind the bulgur, tomato and onion into an even consistency. Alternatively, use a grinder. Transfer the bulgur mixture to a bowl and add the remaining ingredients, tasting as you go to balance the flavors; if one flavor dominates, adjust by adding more of the other ingredients. Cover with plastic wrap and refrigerate until required. Place the radish, beet, onion and arugula into separate bowls of iced water and leave to crisp for about 10 minutes. Drain on paper towels. Arrange the bulgur mixture on a serving plate and add a few dollops of yogurt. Top with the thinly sliced vegetables, arugula and tomatoes. Drizzle with olive oil and serve immediately.