Warm bulgur with feta and cherry tomatoes
Prep time 5 mins Cooking time 25 mins Serves 4 3 cups vegetable stock 1-1/2 cups uncooked bulgur 6 tbsp olive oil 2 tbsp lemon juice 2 tbsp minced fresh parsley 2 cups quartered cherry tomatoes 80g dry apricots, chopped 8 spring onions, sliced 200g feta cheese, crumbled 1/2 cup pine nuts, toasted
1 In a large pan, bring the stock and bulgur to a boil over a high heat. Reduce the heat, cover and simmer for 20 minutes or until tender and the stock is almost absorbed.
2 Remove the pan from the heat and let the bulgur stand at room temperature, uncovered, until all the stock is absorbed.
3 Meanwhile, whisk together the oil, lemon juice, parsley, salt and pepper to make a dressing.
4 In a large salad bowl, combine the bulgur with the rest of the ingredients, except the feta and pine nuts.
5 Drizzle with dressing, toss and sprinkle with feta and pine nuts.