Heat the oil in a medium sized saucepan and sauté the onion, just so you take off the raw edge. Add the paprika or chilli flakes and cook for another minute. Stir in the tomato purée and 180 ml boiling water.
Follow in with the bulgur wheat, season with salt and a bit of pepper and give it a good stir.
Remove from the heat, cover and let it sit for about 15 mins. The bulgur wheat will have absorbed the warm water by now.
Fork the grains, add the tomatoes, roughly chopped mint and the pomegranate seeds.
For the dressing, mix together the pomegranate molasses and olive oil, pour over the salad and mix well.
If you are using chillies, you can add some finely sliced ones one top as garnish as well.
You can leave it at room temperature for a few hours or place in the fridge but allow some time so that it comes to room temperature before serving