Lean, Green Tabouleh Salad
60g Bulgar Wheat
8 Asparagus Spears
200g Broad Beans
1 finely chopped Shallot
2 handfuls shredded Kale
80g toasted Walnuts
75ml Olive Oil
3 tbsp Lemon Juice
Small handful Pomegranate Seeds
1.5 tbsp Flaked Salt
In a small bowl, cover the bulgar wheat with boiling water and soak for five minutes before draining.
Lightly run a fork through the grain to fluff it, so that it doesn't become clumpy. Set aside until cool.
Blacked the asparagus - a great source of weightloss-supporting fibre - on the grill and chop.
Combine all of the ingredients in a large bowl and mix well with your hands.
Add a glug of olive oil and serve immediately.