100 g bulghar wheat
juice 1 lemon
½ tsp cinnamon
½ tsp allspice
1 pinch ground cloves
3 tsp olive oil
70 g bag rocket
1 small bunch flat-leaf parsley, chopped
2 spring onions, sliced
110 g pack pomegranate seeds (or seeds from 1 pomegranate)
- Rinse the bulghar wheat in a sieve under cold running water, then tip it into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-12 mins or until tender. Drain and tip into a large bowl.
- Pour the lemon juice into a jug. Add the spices, then whisk continuously as you add the olive oil. Season well, then pour over the bulghar.
- Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.