Remove the outer layer of the spring onions and remove the roots. Rinse the onions and slice them.

In a large nonstick pan add the butter and chopped garlic.

Melt over medium heat and cook the garlic for 3 minutes until fragrant without browning. Then add the cooked wheat to it.

Stir well and cook for 3 minutes. Add the chopped spring onions together with the chili powder and chopped fresh herbs. Season with a little salt to taste.

Stir well. Turn the heat low now. Simmer for 1 minute. Add the curry powder.

Stir all the ingredients well and take the pan off the heat. Check the seasoning and add extra chili powder or salt to taste if necessary. Scoop the wheat salad into bowls and serve lukewarm.