And for this salad you need :
250g Good Earth Bulgur Wheat (Medium)
A handful of rocket leaves or if you do not like rocket a mix of parsley and fresh mint, finely chopped
2 peppered cheeselets (I used small local hand made cheeses [gbejna], for those who do not live on the island these are small hand made cheeselets from cow or goat milk weighing approximately 75g each)
2 tomatoes, chopped
a can of washed and drained chickpeas
4 dried apple rings (approximately 25g)
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/2 teaspoon dried basil
1 red fresh chili pepper (optional)
salt and freshly ground pepper
4 tablespoons olive oil
Soak the bulgur in a large bowl for at least 4 hours. I like mine to soften as much as possible.
Drain the bulgur by passing it through a colander. Leave it to drain properly.
Place the bulgur in a serving dish. Add the arugula, tomatoes, chickpeas, peppered cheeses, dried apple pieces, basil and red chili pepper if you are using it.
Mix gently. Add salt and pepper, the grated lemon zest and mix. Add the olive oil, lemon juice and mix.
Serve or refrigerate.
This makes a great starter, main course or side.
It can also be refrigerated overnight and is delicious the next day.