INGREDIENTS
1/2 cup
bulgur wheat
160 mls
vegetable stock
200 gs
rosa tomatoes
1
mediterranean cucumber
1 serving
half a and pepper
200 gs
chickpeas
80 gs
feta
1 large bunch
flat leaf parsley
1 handful
each
45 mls
olive oil
30 mls
lemon juice
1 serving
lemon zest
1 pinch
a of castor sugar
1 serving
salt and pepper