Beef Merguez with Beetroot, Carrot and Pomegranate Salad

Steps

1. Bring a full kettle to the boil. Preheat BBQ grill to medium heat (if using). Bring stock, water, salt and bulgur spice to the boil in a small pot (with a lid) on high heat. Once boiling, turn off heat. Add bulgur, stir, cover and leave for 18–20 minutes, until grains are tender. Do not lift lid during cooking.
2. While bulgur cooks, prepare the salad. Peel and grate carrot; scrub then grate beetroot; thinly slice celery. Place all in a large bowl, along with raisins and set aside.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook sausages for 5-7 minutes, turning occasionally, until cooked through.
4. While sausages cook, mix all honey mustard mayonnaise ingredients together in a shallow bowl and set aside.
5. When sausages have finished cooking, add olive oil, balsamic vinegar and pomegranate molasses to veggies, toss to combine and season to taste with salt and pepper.
6. To serve, divide spiced bulgur wheat and beef merguez between plates. Top with a handful of beetroot, carrot and pomegranate salad and drizzle with honey mustard mayonnaise.