Packed with chopped mint and parsley (you're aiming for half herbs to bulghur), this lemony dressed bulghur or cracked wheat salad is great served with virtually any savoury main dish, or as a simple starter with baby cos lettuce leaves to scoop it up.

Method

• Tip the bulghur wheat into a bowl, cover with cold salted
• water and leave to soak for at least 30 minutes until softened.
• Using a fork, make the dressing by stirring the oil, lemon juice and a generous sprinkling of salt and pepper together in a small bowl.
• Drain the bulghur wheat if required and spoon into a salad bowl, then pour over the dressing and stir together.
• Add the chopped herbs, tomatoes, cucumber and spring onions to the bulghur wheat, stirring gently.
• Scatter the pomegranate seeds on top as you are about to serve.