Pour the bulgur wheat into a bowl (the bulgur will expand so make sure the raw bulgur only fills round half of the bowl).
Meanwhile, boil some water and dissolve the salça (tomato paste) in 2 cupfuls of boiling water.
Pour over the bulgur wheat and cover tightly with a clean tea towel or cloth for 10 minutes or so until the bulgur wheat goes soft throughout.
Take a large serving bowl and add the spring onion, chopped red pepper and cucumber.
Check the bulgur wheat is soft, fork through it to fluff it up and add to the salads in the bowl.
Now add the parsley.
Add salt, mint and chilli flakes (chilli flakes are optional).
Mix it all together.
Now add the lemon juice, pomegranate molasses (nar ekşisi) and olive oil and mix again.
Just before serving, mix in the tomato chunks.