Put the bulghar wheat in a large
bowl and just cover with boiling water.
Cover the bowl with cling film and leave
for 30 mins to absorb all the water.
Meanwhile, separate the sticks of
celery and set the leaves aside. Very
finely slice the celery and roughly chop
the leaves. Cut the apple into fine
matchsticks and toss in a little lemon
juice. In a bowl, mix the remaining
lemon juice with the oil and some
seasoning to make a dressing.
Gently fluff up the bulghar with a fork.
Mix the sliced celery and apple through
the bulghar, followed by the nuts, chilli,
pomegranate seeds and herbs. Drizzle
over the dressing and toss everything
together gently. Scatter with the celery
leaves and serve.