- 100g (4oz) bulgur wheat
- juice 3 limes
- 3-4tbsp olive oil
- 1 head romaine lettuce
- 250g (9oz) feta cheese
- 2 toasted pitta breads
- 1 red onion, sliced
- 200g (7oz) cherry tomatoes, quartered
- large handful each fresh coriander and flat-leaf parsley, roughly chopped
- 125g (4½oz) pomegranate seeds
Pour boiling water over the bulgur wheat to come 1cm (½in) above the surface. Cover with clingfilm and leave until the water has been absorbed. Leave to cool then add the lime juice and olive oil. Season.
Shred the lettuce and roughly chop the feta. Tear the pitta into small pieces. Mix all the ingredients together except for the pomegranate seeds, which you then scatter over the top.