Ingredients

• 1/2 cup bulgur
• 1 cup broth or stock, or water
• 1 larger field cucumber
• about 4 tablespoons chopped onion e.g. young or sweet onion
• 1 celery stalk
• 1/2 cup mint leaves
• 1/2 pomegranate
• 125 g feta cheese
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice

Preparation

1. Pour the groats into a pot and rinse, drain off the water leaving the groats in the pot. Pour in 1 cup of broth, stock or water, cover and bring to a boil. Cook covered for about 15 minutes until the groats are tender and have absorbed all the liquid. Open the pot, let any liquid evaporate, let the groats cool, then pour into a larger bowl.
2. Add a peeled, diced cucumber, chopped onion, celery stalk cut into very thin slices, chopped mint leaves, pomegranate seeds and diced feta.
3. Add lemon juice, olive oil, season with salt and pepper and mix everything together.