Lentil And Bulgur Wheat Salad - cooking recipe

Ingredients

4 None medium Roma tomatoes, quartered lengthwise
3 tbsp vegetable or olive oil
2.5 oz bulgur wheat
2 (13.5 oz) cans brown lentils, rinsed
4 None spring onions, thinly sliced
1/3 cup fresh flat-leaf parsley leaves, coarsely chopped
2 oz black olives, sliced
3/4 cup feta cheese, crumbled
1 clove garlic, minced
1 tsp lemon zest
2 tbsp lemon juice
None None crusty bread, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Place tomatoes on prepared tray. Drizzle with 1 tbsp oil and season. Bake for 10 mins, or until just soft.
Meanwhile, cover bulgur wheat with cold water. Let stand for 10 mins, or until tender. Drain. Toss with lentils, onions, parsley, olives and 1/2 the feta. Whisk together garlic, lemon zest, lemon juice and remaining oil. Drizzle 1/2 the dressing over salad and toss to combine.
Distribute salad between serving bowls. Top with remaining feta and tomatoes. Drizzle with remaining dressing. Serve with crusty bread.