• 175 g Bulgur wheat
• 250 ml Boiling water
• 1 tbsp Olive oil
• 1 tbsp Finely chopped lemon grass
• 1 tbsp Grated ginger
• Grated zest of 1/2 lemon
• Grated zest of 1/2 lime
• 1 tbsp Lemon juice
• 1 tbsp Lime juice
• 2 Vine-ripened tomatoes, chopped
• 4 Spring onions, thinly sliced on the diagonal
• 175 g Asparagus, blanched, cut on the diagonal into 2.5 cm (1 in) pieces
• Freshly ground black pepper
• 2 tbsp Chopped parsley

Lemon Yoghurt

• 250 g Low fat natural yoghurt
• 1 tbsp Lemon juice
• 2 tbsp Chopped chives