Bulgur Wheat Tabbouleh


40g (1/4 cup bulgur wheat a small handful of kale, chopped a couple of sprigs of fresh mint, leaves picked and finely chopped ½ bunch of fresh parsley, leaves picked and finely chopped

2 large ripe vine tomatoes, diced 1 spring onion, finely sliced

½ cucumber, sliced lengthways

½ lemon

1 tbsp extra-virgin olive oil

¼ pomegranate, seeded

Pink Himalayan, salt or sea salt and

Freshly ground black pepper


1.Cook the bulgur wheat according to the packet instructions, then drain and leave to cool in a serving bowl.

2.Once cool, mix in all the chopped vegetables and herbs. Zest the lemon half and set the zest aside. Squeeze the juice into the bowl with the olive oil and season with salt and pepper.

3.Sprinkle over the lemon zest and pomegranate seeds and serve.

Tip.. to remove pomegranate seeds use water method cut the pomegranate in half, add to a bowl of water and break apart with your hands to remove the seeds.