Cook the bulgur following pack instructions then drain and rinse under cold water. Set aside to cool slightly. Mix 3 tbsp olive oil with the lemon juice and herbs in a large bowl, then stir in the bulgur and season to taste.

Drizzle the remaining olive oil into a frying pan and put over a medium-high heat. Mix in the frozen peas and leftover lamb and fry for 5-6 mins until crispy and the peas are popping. Stir in the spring onions and peppers and cook for just 1 min then remove from the heat. Stir into the tabbouleh and scatter over pomegranate seeds to serve.