Place a pan on high heat, add the olive oil to cover the bottom of the pan and then sauté the bulgur wheat for about 5 minutes, stirring constantly until it turns white, remove from the heat and add a little butter. Dissolve the chicken stock cube in boiling water and pour it into the pan with the bulgur wheat. Let the mixture come to the boil. Remove the pan from the heat once again and cover. Place the chestnuts in a non-stick pan on medium heat with no oil for a few minutes and then add the pine nuts. Chop up the spring onions with the garlic, red pepper, and add the finely chopped fresh herbs (spearmint, oregano). Place them in a deep bowl and add the chestnuts, pine nuts, bulgur wheat, pomegranate, a little lemon zest and juice, salt, pepper, a little olive oil and mix. Grate some Parmesan cheese on top and serve.