150gramsblood oranges / orangespeeled and cut into ½-inch pieces
½cupKalamata olivespitted and and coarsely chopped
⅓cupextra-virgin olive oil
To cook bulgur, bring 1 cup of water to a boil. Once boiling, add grains, reduce heat to low, and cover with a lid. Let simmer, covered, for 12-15 minutes. Remove from stovetop and let stand, covered, for another 10 minutes. Fluff with a fork and let cool before proceeding (you can make this in advance).
In a food processor or blender, combine parsley, mint and green onion. Pulse in 1 second intervals until fully diced - take care not to process into a paste!
In a small bowl, combine olive oil, lemon juice, garlic clove, salt and pepper. Whisk to combine.
On a large platter, combine cooked bulgur and herb mixture. Top with diced blood orange, feta, black olives and pomegranate seeds.