60g bulgar wheat
8-10 asparagus spears, grilled and chopped
200g broad beans, podded
1 shallot, finely chopped
2 bunches of shredded mint
2 large handfuls of kale leaves, stemmed removed, shredded
80g walnuts, toasted and roughly chopped
75ml extra virgin olive oil
3 tbsp lemon juice, and zest of 1 lemon
Handful of pomegranate seeds
1.5 tbsp sea salt and course black pepper
In a small bowl cover the bulgar wheat with boiling water and soak for it for 5 mins
Drain. Lightly run fork through grain to fluff.
Combine all the ingredients together in a large bowl, and season.