80g bulgur wheat
½ cucumber, diced
6 vine tomatoes, cut into wedges
Handful pitted black olives
1 red onion, finely sliced
200g vegetarian feta, crumbled
1 tbsp dried oregano
Grated zest and juice of ½ lemon
Small bunch of fresh flatleaf parsley, chopped
Small bunch of fresh mint, chopped
2 tbsp extra-virgin olive oil
½ tbsp balsamic vinegar
1. Put the bulgur wheat in a pan and pour 400ml boiling water on top. Place over a medium heat and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes until all the water is absorbed. Set aside with the lid off to cool.
2. Meanwhile, mix the cucumber, tomato, olives, onion, feta, oregano, and lemon zest and juice in a bowl.
3. Stir the cooled bulgur wheat into the salad with the herbs, and dress with the oil and balsamic vinegar.