Greek Lentil Grain Bowl

• 160 g Dried green lentils
• 120 g Bulgur
• 1 medium Lemon
• 4 tbsp Extra virgin olive oil
• 1 clove Garlic
• 1 small Red onion
• 1 medium Cucumber
• 250 g Cherry on the vine tomato, ripe
• 120 g Feta cheese
• 15 g Fresh parsley
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Rinse the lentils, then tip into a saucepan and cover with plenty of water. Bring to the boil, then simmer for 18 to 22 minutes until tender but still holding their shape. Drain well in a colander and leave to cool slightly.
2. Meanwhile, put the bulgur in a heatproof bowl and cover with just-boiled water. Leave for 12 to 15 minutes until tender, then drain very well and return to the bowl. Fluff with a fork and set aside.
3. Finely grate the garlic into a large bowl, then add the juice of the lemon, the olive oil, the salt and the pepper. Whisk until emulsified and glossy. Taste and adjust with a little more salt if needed.
4. Finely chop the red onion, dice the cucumber, and halve the tomatoes. Add them to the dressing and toss to coat. Leave for 5 minutes to lightly soften the onion.
5. Add the drained lentils and bulgur to the bowl and toss gently until everything is evenly dressed. Crumble over the feta and roughly chop and scatter over the parsley. Serve straight away, or chill for a make-ahead lunch.

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