Kale, asparagus and broad bean tabbouleh

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Ingredients:

• 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

Method:

1. In a small bowl cover the bulgar wheat with boiling water and soak for it for 5 mins

2. Drain. Lightly run fork through grain to fluff.

3. Combine all the ingredients together in a large bowl, and season.