Asparagus Tabbouleh Salad

Bring a large saucepan of salted water to boil. Add the bulgur (250 g) and cook according to package instructions. Season with [to_taste salt pepper].

Trim the asparagus (2 bunch) and toss into a roasting tin with the sunflower seeds (50 g). Drizzle with olive oil (1 tbsp) and season with [to_taste salt pepper]. Grill for [3-5 minutes] until softened but firm, turning occasionally. Start 5m timer

Slice the lemon (2) in half. Squeeze the juice of lemon (1.5) halves into a large mixing bowl. Peel and finely chop the onion (1 red) and add to the bowl. Add a pinch of [to_taste salt pepper] and ras el hanout (1 tbsp). Squeeze the [red onion] with your hands to pickle it in the [lemon juice]. Roughly chop the pitted dates (75 g) and add. Pick the leaves from the fresh coriander (1 bunch), fresh mint (1 bunch), and fresh parsley (1 bunch). Reserve a few leaves for garnish, then roughly chop the rest and add to the bowl.

Drain the cooked [bulgur] and chickpeas (1 can) in a colander. Rinse with cold [water] until the [bulgur] is cool. In a separate bowl, whisk together the tahini (2 tbsp), plant yogurt (150 g), and water (1 tbsp). Squeeze in the juice from the remaining lemon (0.5) half. Whisk again and season well with [to_taste salt pepper].

Tip the drained [bulgur] and [chickpeas] into a large dish with the remaining [olive oil]. Toss and season with [to_taste salt 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 (2 tbsp) and reserved [fresh herbs].