Green beans, bulgur, feta and pomegranate with sunflower seed dressing

Method

1. Cook the green beans in a pan of boiling salted water for 3-4 minutes or until tender but still with a slight crunch. Drain and immediately transfer to a bowl of iced water to stop the cooking process. Once cooled, drain again and set aside.
2. Meanwhile, cook the bulgur wheat according to the packet instructions. Drain any excess water, dress with the 2 tbsp olive oil and season with salt and pepper. Leave to cool to room temperature.
3. To make the dressing, heat the 3 tbsp olive oil in a small frying pan over a medium heat and add the sunflower seeds. Cook for 30-60 seconds until they become fragrant and lightly browned, then tip into a bowl. Stir in the honey, lemon zest and juice, cinnamon, sumac and garlic, then season with salt and pepper.
4. Top the cooked bulgur wheat with the green beans, feta and pomegranate seeds, then pour over the dressing and finish with the chopped dill.