Method

1. 1.

   Cook the bulgur wheat | Bring the pan of salted water to the boil | Add the bulgur wheat and cook according to the packet instructions

2. 2.

   Grill the asparagus | Trim the asparagus and toss the stems into a roasting tin along with the sunflower seeds | Drizzle over 1 tablespoon of the olive oil and season with salt and pepper | Place under the hot grill to cook for 3–5 minutes, turning occasionally, until softened but still firm

3. 3.

   Build the tabbouleh | Slice the lemons in half | Squeeze the juice of 3 halves into a large mixing bowl | Peel and finely chop the red onion and add to the bowl | Add a big pinch of salt and the ras el hanout | Squeeze the onion well with your hands so the lemon juice starts to pickle it | Roughly chop the dates and add them to the bowl | Pick the leaves from the herbs | Reserve a few leaves for garnish and roughly chop the rest | Add the chopped herbs to the bowl

4. 4.

   Rinse the bulgur and chickpeas | Tip the cooked bulgur wheat into a colander along with the chickpeas | Rinse with cold water until the bulgur wheat is cool
   

5. 5.

   Make the dressing | Put the dressing ingredients into a bowl and whisk to combine | Squeeze in the juice from the remaining lemon half | Whisk again and season well
   

6. 6.

   Assemble the salad | Tip the drained bulgur wheat and chickpeas into a large dish along with the remaining olive oil | Toss and season with salt and pepper | Taste and add more lemon juice, if needed | Top with the asparagus and sunflower seeds from the roasting tray | Drizzle with the dressing and scatter with the pomegranate seeds and reserved herbs