Lemon and rosemary bulgar wheat salad
Place the bulgar wheat into a small pan and crumble the stock cube over it.
Add boiling water to reach 1cm/½in above the bulgar wheat and stock. Cover with a lid and simmer over a medium heat for 12-15 minutes, or until the bulgar wheat is tender and has absorbed the water.
Fluff the wheat with a fork and add the remaining ingredients, mixing well until combined.
Press the bulgar wheat salad into a small heatproof bowl so that the wheat moulds to the bowl, and cover with a plate.
To serve, turn out the salad onto the serving plate and garnish with the mixed salad leaves.