Flavour to savour

When you grill feta, it doesn’t melt – it just becomes softer and creamier with deliciously crisp edges. It’s amazing with this lentil-filled tabbouleh, as the salty, tangy cheese is tempered by the sweet and sticky pomegranate molasses in the dressing. You can serve the salad on its own or as part of a big summer lunch.

LENTIL AND BULGUR TABBOULEH WITH GRILLED FETA

250g bulgur wheat
4 pieces of feta cheese, roughly 70g each
1 tbsp olive oil
sea salt and freshly ground black pepper