Meals and Courses

  • 100 g (3½ oz) bulgar wheat
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped mint
  • 400 g (13 oz) can chickpeas, drained and rinsed
  • 125 g (4 oz) cherry tomatoes, halved
  • 1 tablespoon chopped mild onion
  • 100 g (3½ oz) cucumber
  • 150 g (5 oz) feta cheese
  • salt and pepper

Put the bulgar wheat in a heatproof bowl and pour over sufficient boiling water just to cover. Set aside until the water has been absorbed. If you want to give a fluffier finish to the bulgar wheat, transfer it to a steamer and steam for 5 minutes. Spread on a plate to cool.

Mix together the olive oil, lemon juice, parsley and mint in a large salad bowl. Season to taste with salt and pepper. Add the the chickpeas, tomatoes, onion and bulgar wheat.

Dice the cucumber and add to the bowl. Mix well and add the diced feta, stirring lightly to avoid breaking up the cheese. Serve immediately.

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