Place the bulgur in a bowl, cover with boiling water and leave to expand and cool for 30 to 45 minutes.

Put the lentils, garlic and bay leaves in a saucepan over a medium heat. Cover with plenty of cold water and bring it to the boil.

Lower the heat and simmer, covered, for 20 to 30 minutes, or until tender. Drain in a colander, discard the garlic and bay leaves and place the lentils in a large mixing bowl.

Drain the bulgur in a colander, then transfer to a clean tea towel, wrap it up and squeeze tightly to get rid of excess water. Tip it into the lentils.

Trim and slice the spring onions. Peel, deseed and chop the tomatoes, deseed and slice the peppers, then peel and thinly slice the onion. Pick and roughly chop the parsley and mint leaves, and finely chop the dill fronds.

Add your prepped ingredients to the lentils, season with sea salt and black pepper, and mix well. Stir in the oil, pomegranate molasses, lemon zest and juice and mix until combined.

Leave for 30 minutes to allow the flavours to infuse, then serve sprinkled with the sumac.