Bulgar Wheat, Parsley and Feta Salad
Bulgur wheat, dry
Vegetable stock cube(s)
1 cube(s), vegetable
1 medium, red, finely chopped
½ portion(s), medium, deseeded and finely chopped
2 large, finely chopped
4 sprig(s), fresh, chopped
1 medium, finely grated zest and juice of
1 teaspoons, heaped, or wholegrain mustard
1 pinch, and black pepper, freshly ground
- Put the bulgar wheat into a saucepan and add 850ml boiling water. Stir in the stock powder. Put the lid on and cook over a low heat for 12-15 minutes, until the liquid has been absorbed. Tip into a large bowl and leave to cool, then fluff up with a fork to separate the grains.
- Add the onion, cucumber, tomatoes and parsley. Mix the lemon zest, lemon juice and mustard together and stir into the salad. Crumble the feta cheese on top and mix it through. Season. Keep chilled until ready to serve.