This crispy and aromatic herby celery salad will add some tasty crunch and contrast to any meal.
Put the bulgar wheat into a bowl and add 300ml (1/2pt) boiling water. Cover and leave to stand for 20 minutes.
Meanwhile, trim the celery, reserving the tender central leaves. Slice the sticks on a diagonal into 1cm (1/2in) pices. Toss with the apple and the herbs. Fluff up the bulgar wheat with a fork and fold into the celery; season.
Pile the salad into a serving bowl. Shred the reserved celery leaves and scatter over with the pumpkin and pomegranate seeds.
Whisk together the lime zest, juice and olive oil and drizzle over the salad.
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