Ingredients
100g bulgur wheat (or quinoa)
30g dill30g parsley
20g chives
30g mint leaves
250 cherry tomatoes quartered
1 cucumber finely diced
4-6 spring onions thinly sliced
Juice of two lemons
2 cloves garlic finely grated (more if you like garlic)
6 tbsp olive oil
Salt and black pepper
Pomegranate
Lightly toasted pine nuts.
Method
Cover bulgur wheat with 160mls boiling water, cover and leave for 25 mins.
Finely chop herbs and add to a bowl with tomatoes, cucumber and spring onions and add to the bulger wheat.
Mix lemon juice, oil, salt and pepper together and add to the bowl and gently toss together.
Serve with toasted pine nuts and pomegranate seeds on top.
