CUCUMBER BULGUR WHEAT SALAD WITH FETA

Bulgur wheat is one of my favourite no-cook carbs, and this way of soaking it in a cucumber purée makes for an especially tasty salad. Vegans can replace the feta with a few toasted pine nuts.

ServeS 4

3 cucumbers, ends trimmed juice of 1 lemon sea salt

180g bulgur wheat

3 tbsp extra virgin olive oil 3 tbsp nonpareille capers, rinsed

2 tbsp raisins

25g coarsely chopped flat-leaf parsley

3 tbsp coarsely chopped mint 150g cherry tomatoes, halved 100g feta, cut into 1cm dice 1 tbsp snipped chives

★ Cut 600g of the cucumber into chunks and purée in a blender with half the lemon juice and some salt. Pour this over the bulgur in a large bowl, stir it and set aside for 1 hour. Next stir in the oil and remaining lemon juice and leave for another 30 minutes. The grains should absorb the liquid and be tender while retaining a slight bite.

★ Quarter the remaining cucumber lengthways and slice across thinly. Mix this into the bulgur with the capers, raisins, parsley and mint. This will keep well for a couple of days.

★ Season the tomatoes in a small bowl and mix in the feta and chives. Serve spooned over the bulgur wheat salad.