110g pack pomegranate seeds (or seeds from 1 pomegranate)
Rinse the bulghar wheat in a sieve under cold running water, then tip it into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-12 mins or until tender. Drain and tip into a large bowl.
Pour the lemon juice into a jug. Add the spices, then whisk continuously as you add the olive oil. Season well, then pour over the bulghar.
Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.