Pitta stuffed with tabbouleh and shards of feta

Ingredients

   

140g bulgur wheat

350ml boiling water

60ml freshly squeezed lemon juice (2 lemons)

4 tbsp good olive oil

Salt

1 bunch spring onions, minced white and green parts

1 bunch fresh mint leaves, chopped

1 bunch flat-leaf parsley, chopped

1 cucumber, unpeeled, seeded and medium-diced

300g cherry tomatoes, cut in half

1 tsp freshly ground black pepper

4 pitta breads, cut in half

340g feta cheese

Method

Pitta stuffed with tabbouleh and shards of feta

1) Place the bulgur wheat in a large bowl, pour in the boiling water and add the lemon juice, olive oil, and 1 1/2 tsp salt. Stir, then allow to stand at room temperature for about 1 hour.

2) Add the chopped spring onions, mint, parsley, cucumber, tomatoes, 2 tsp salt and the pepper; mix well. Season to taste and serve, or cover and refrigerate; the flavour will improve if the tabbouleh sits for a few hours.

3) Open out the pocket of the pitta bread and stuff the tabbouleh and feta inside. Serve immediately.