This is an absolutely fantastic, sweet and sour tabuleh-like bulgur wheat salad to go with the turkey. What's more, it is really easy to make! No cooking skills required. Quantities indicated are just guidelines, just like, as a matter of fact, the ingredients. If you don't like one of them, skip it and feel free to add your favorite autumn veggies. I was planning to boost the salad with grilled fennel, but it was unavailable at the local market.

Step 1: Ingredients

250 g bulgur wheat

1 orange

1 pomegranate

250 g cherry tomatoes, various colors

a piece of goat cheese

2-3 green onions

a handful of chestnuts

3 stalks of mint

a bunch of flat-leaf parsley

120g extra virgin olive oil

50 ml orange juice

3 -4 tablespoons of sliced almond

a piece of quince jelly

salt, pepper, sumac

Step 2: How to ...

Since the bulgur wheat requires only a short time cooking, the key thing is to start with getting all ingredients cleaned and chopped. Firstly, make cuts on the chestnuts and cook them for about 30-35 minutes, depending on their size. Then peel them while still warm removing the inner skin also. Chop them.

Step 3:

Cut the bigger tomatoes in half, leave the small ones in one piece. Remove the pomegranate seeds.

Step 4:

Cut small pieces of the orange, chop the parsley, the mint as well as the green onion and the quince jelly. Roast the almonds.

Step 5:

Rinse the bulgur wheat thoroughly then put it in the saucepan with equal amount of water and a large pinch of salt. Bring it to boil, let it cook for 2-3 minutes then turn the heat off and cover the saucepan. Let it stand for approximately 10 minutes until the water is absorbed.

Step 6: The Dressing

While waiting, mix the orange juice and the olive oil.

Step 7:

After all this done, you should end up with something like this. All you have left to do, is mix everything together in a large bowl. It's better to do it while the bulgur is still warm so that it would absorb the dressing and the juice of the tomatoes.