Salad with bulgur and pomegranates

Directions

Time: 30'
Serving: family

Ingredients:
•    200 g. bulgur
•    3 kg. spring onion, sliced
•    8 tbsp. olive oil
•    1/2 clove garlic, chopped
•    4 tbsp. pine nuts
•    50 g. parmesan
•    100 g. boiled chestnuts and cut into small pieces
•    Seeds from 1.5 pomegranates
•    Finely chopped herbs (mint, oregano)
•    1 red Florina pepper
•    1 chicken cube200 ml water
•    1 tbsp. buttersaltpepper1 lemon

Instructions:
Put a pan on high heat, add olive oil until the bottom is covered and then sauté the bulgur for about 5 minutes, stirring constantly until it turns golden brown, remove from heat and add a little butter. Dissolve the chicken stock cube in boiling water, dissolve it and pour it into the pan with the bulgur, waiting for the ingredients to come to a boil. Remove the pan again and cover with a lid. In a non-stick pan on medium heat without oil, add the chestnuts for a few minutes and then the pine nuts. Cut the spring onion into rings along with the garlic, red pepper and chopped fresh herbs (mint, oregano). Put them in a deep bowl and add the chestnuts, pine nuts, bulgur, pomegranate, zest and a little lemon juice, salt, pepper, a little olive oil and mix. Grate the parmesan on top and serve.