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About this recipe: Bulghur wheat makes a tasty base for a fast salad. Here it is combined with herbs, olives, some al dente vegetables and crumbly feta cheese, all tossed in a spicy dressing. Great with iceberg lettuce and chunks of sesame-seed bread. Delicious!
For green beans, use broccoli florets or frozen soya beans, but cook for 3-4 minutes at step 2.
Warm chicken and almond salad Instead of the olives, peppers, tomato and feta cheese, use 1 coarsely grated carrot and 1/4 cucumber, chopped. While the bulghur wheat is soaking at step 1, heat a wok or frying pan with 1 tbsp olive oil and stir-fry 400g skinless chicken breast fillet, cut into strips, with 1 crushed garlic clove and 1 tsp grated fresh root ginger for 7-8 minutes or until just cooked through. Season, remove from the heat and mix in 3 tbsp Greek-style yoghurt and 3 tbsp toasted flaked almonds. Serve the salad with the chicken on top, garnished with more flaked almonds.