Thoroughly wash the cavolo nero.
Remove the stem by holding the cavolo nero upside down and pull the leaves down. Once you’re finished, pile up your leaves and slice them very thinly. This way you can eat them raw with all the nutrition and crunch in its place.
Pick the pomegranate and chop the cashews roughly. Set them both to one side.
Soak the fine bulgur with boiled water in a large bowl. The water shouldn't be more than one finger higher than your bulgur.
Add a splash of extra virgin olive oil and a generous pinch of sea salt.
Cover the bowl with cling film to ensure the steam doesn’t escape, as this helps to cook the bulgur.
After 15 minutes of resting time, remove the cling film and mix the bulgur thoroughly, making sure the bulgur isn’t stuck together.
Add the lemon zest, lemon juice, olive oil and harissa spice.
Add salt to taste and mix together.