6
Easy
20 minutes (excluding chilling time)
Combine the bulgur wheat and water in a medium-sized mixing bowl and leave to soak for 15 minutes, until the water has been absorbed.
Add the remaining ingredients except the plums or currants and feta. Chill for 2 hours to allow the flavours to develop.
Add the plums and feta just before serving. Season and toss in the salad leaves.
Cook’s note: Bulgur wheat is cracked wheat with a lovely nutty flavour and soft texture, which need only be soaked and not cooked.
TASTE’s take:
A fresh take on a traditional Middle Eastern salad.
