Tabbouleh, Bok Choy and Fig Salad

Ingredients

• 1 teaspoon lemon zest
• 1 cup hot water
• 2 teaspoons of olive oil for garnishing
• 1 teaspoon chili flakes
• 3 figs, wedged
• 1 cup fresh parsley, chopped
• 1 bok choy head
• 1 teaspoon white sesame seeds
• 1 medium jalapeno, finely chopped
• ⅓ cup bulgur
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 teaspoon black sesame seeds
• 2 medium tomatoes, minced