100g bulgur wheat
Large handful of unsalted pistachios
2 spring onions, finely chopped
3 medium ripe tomatoes, finely diced with seeds removed
1 small bunch of fresh mint, finely chopped
1 large bunch of fresh flat leaf parsley, finely chopped
1/2 to 1 lemon, juiced (to taste)
2 tablespoons good quality olive oil
1/2 teaspoon ground cumin
Low sodium salt and freshly ground black pepper (to taste)
Handful of pomegranate seeds
Rinse the bulgur wheat thoroughly under cold running water, then cook according to the packet instructions. Drain and leave to cool to room temperature.
Toast the pistachios in a dry frying pan over a medium heat, allow to cool and roughly chop. Set aside.
In a large bowl, mix together the spring onions, tomatoes, mint and parsley. Add the lemon juice, olive oil and cumin, then season with salt and pepper to taste. Mix well.
Fluff up the bulgur wheat with a fork, then add to the bowl of premixed ingredients. Again, mix well.
Add the chopped pistachios and pomegranate seeds and stir through gently before serving.