Bulgur wheat & rocket tabbouleh

• bulgur wheat↗100g g
• lemon↗juice 1

  juice 1

• cinnamon↗½ tsp ½ tsp
• allspice½ tsp ½ tsp
• ground cloves↗pinch of

  pinch of

• olive oil↗1 tbsp tbsp
• bag rocket↗70g g
• flat-leaf parsley↗small pack

  chopped

• spring onions↗2

  sliced

• pack pomegranate seeds↗110g g

  (or seeds from 1 pomegranate)

Step-by-step instructions

1. 1

   Rinse the bulgur 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.

2. 2

   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 bulgur.

3. 3

   Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.