Pomegranate and Walnut Tabouleh salad

Ingredients:

• 1 cup burghul wheat
• 4 cups flat leaf parsley; chopped fine
• 1/2 cup mint leaves; chopped fine
• 3 large pomegranates; peeled and separated
• 1 cup diced cucumber
• 1 cup celery; chopped fine
• 1 cup chopped spring onions
• 5 large mild chillis; chopped fine
• 1 cup chopped walnuts
• 1/2 cup lemon juice
• 1/2 cup extra virgin olive oil
• salt and black pepper to taste

Method:

1. Wash and soak the burghul wheat for about an hour, drain, leave in strainer until almost dry (or squeeze the water out)
2. Combine all the ingredients except the lemon juice and oil in a large bowl.
3. Add the lemon juice and Olive oil just before serving, mix well