1. 1. Put the bulgur, cinnamon, allspice, 2 teaspoons of olive oil, the boiling water and ¼ teaspoon of salt into a medium sauté pan for which you have a lid.
2. Bring to the boil on a medium heat, then cover the pan, remove from the heat and set aside for 30 minutes. Remove the lid, fluff the bulgur with a fork and set aside to cool.
3. Put the cavolo nero into a bowl with the remaining teaspoon of oil and a tiny pinch of salt. Using your hands, mix well, gently massaging the leaves, then set aside.
4. Put all the ingredients for the dressing, apart from the olive oil, into a bowl with ⅛ teaspoon of salt and a good grind of black pepper. Whisk to combine, then, continuing to whisk as you pour, slowly add the oil until the mix is thick and emulsified.
5. Tip the cooled bulgur into a very large bowl and add the cabbage, parsley, mint, spring onions, orange, ¾ teaspoon of salt and a generous grind of black pepper.
6. Mix well to combine, add the cavolo nero, and pour over the dressing. Mix just to combine, then transfer to a serving platter or individual plates.
7. Finally, sprinkle over the pomegranate seeds.

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