Feta and mint tabbouleh with crispy chorizo recipe

Method

1. Cook the bulgur wheat according to the packet instructions, then put in a serving bowl and mix with the olive oil, lemon zest and juice.
2. Heat a pan over a medium heat. Fry the chorizo until crispy, then set aside on kitchen paper. Toss the feta, spring onions, tomatoes and herbs with the bulgur wheat, then sprinkle over the chorizo and serve.