pomegranate tabouleh

Serves: 4

Ingredients:
100g bulgur wheat
2 lemons, zested and juiced
3 tablespoons extra-virgin olive oil
150g roast chicken breast, shredded
2 tablespoons mint leaves
4 tablespoons flat-leaf parsley leaves
4 spring onions, thinly sliced
½ cucumber, seeded and diced
125g cherry tomatoes, halved
100g pomegranate seeds

Method:
put the bulgur wheat in a pan of cold water. bring to the boil and simmer for 8-10 mins, or until tender.
fluff up the softened bulgur wheat with a fork and add the lemon zest and juice, oil and a pinch of sea salt. toss with the remaining ingredients and divide between 2 plates to serve.