Bulgur with mushrooms, feta and dill

Rinse the bulgur wheat and place in the large salad bowl that you plan to serve the salad in. Stir in ¼ tsp of salt and a decent grind of pepper, then pour over the 250 mls boiling hot water. cover the bowl with cling wrap and set aside for 20mins, until the water has been absorbed and the bulgur is soft. Drain any remaining liquid. (I cook the onion and mushroom while the bulgur is doing its thing).

Put 2 tbsp of olive oil into a large fry pan and place on medium to high heat. Add the onion and fry for 7-8 minutes until soft and caramelised.

Add 1 tsp of cumin and continue to fry for 1-2mins until dark golden brown. Remove from the pan and place into a small bowl.

Add another 2 tablespoons of olive oil into the same pan and increase the heat to high. Mix in the mushrooms and ½ teaspoon of salt and fry for 6-7minutes stirring frequently until the mushrooms have browned and softened.

Add the remaining 1 tsp of cumin and the thyme and continue to heat for 1 minute, stirring continuously. Pour in the balsamic vinegar and continue to cook for about 30 seconds. The mushrooms should reduce to practically nothing.

Stir in the bulgur wheat, onion, dill, feta and chilli flakes until warmed through, then remove from heat.

Using your fingers gently mix the rocket and spinach mix through the bulgur wheat. Sprinkle some extra dill on top of the salad and drizzle with olive oil.