Greek sunshine salad

This is just beautiful for sitting outside with on a summer’s lunchtime but it can also evoke sunny days eaten indoors mid-winter. Beautiful strong flavours from the feta and onion, combined with bulgur wheat, which is a nutritious, but underused, whole grain. It’s said that the Mediterranean diet is a healthy one, and this is very ‘Med’. You can have it on its own for lunch or as a side dish to go perfectly with lamb.
Serves: 1 • Prep: 10 mins • Easy 
  • 60g bulgur wheat
  • 60g feta cheese, roughly crumbled into bitesize pieces
  • half a chopped red onion
  • handful of chopped cucumber
  • handful of halved baby plum tomatoes
  • 1 tablespoon of roughly chopped fresh mint
  • a few black pitted olives
  • 1-2 tablespoons of extra virgin olive oil
  • splash of white balsamic or wine vinegar
  • sea salt and black pepper
Place the bulgur wheat in an ovenproof dish and cover to 1.5 cm above the surface with boiling water. Microwave uncovered, on full power, for ten mins. Or, if you have more time, cook it on the hob as per instructions on the pack.

Place the cooked bulgar in a serving dish and add the tomatoes, feta, mint, onion, olives and cucumber.

Drizzle with olive oil and the balsamic and season well.
Nutrition info
Vitamins A, B1, B2, B3, B6, B12, C, D, E, K, folate. Minerals: Calcium, iron. magnesium, potassium, zinc, phosphorus

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Gradually the magic of the island [Corfu] settled over us as gently and clingingly as pollen.
Gerald Durrell
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