Bulgarian salad with mozzarella and pomegranate

Boil the bulgur according to the instructions on the package and let it cool on a plate.

Blanch the peas in boiling water with a pinch of salt and rinse under cold water. Beat the seeds from the pomegranate with a spoon using a spoon. Remove the white pieces that might come along.

Spoon the bulgur, peas and fresh mint through the pomegranate seeds. Beat a dressing of olive oil and lemon juice and season with salt and pepper.

Scoop the dressing through the salad and let it infuse for about 10 minutes. Meanwhile, tear the basil leaves and scoop with the mozzarella just before serving the salad. Garnish with a lemon wedge.