Golden feta & egg tabbouleh

Ingredients:

• 3 cups (750ml) cooked bulgur wheat
• 1 tub (120g) basil pesto or sun-dried tomato pesto
• Juice (60ml) of 1 lemon 
• 2-3 Tbsp (30-45ml) olive oil, plus extra for frying
• Salt and milled pepper 
• 3-4 discs (60g each) feta (halloumi works well too) 
• Flour, for dusting
• 6-8 boiled eggs, halved 
• 1 cucumber, halved and sliced lengthwise into batons (sticks)
• 1 packet (250g) PnP cherry tomato medley, halved
• Fresh basil (optional)

Method

1. Toss together bulgur wheat, pesto, lemon juice and olive oil. Season.
2. Heat a glug of olive oil in a pan, dust feta discs with a little flour and fry for 30-45 seconds per side or until golden. 
3. Serve bulgur-wheat mixture topped with fried feta, boiled eggs, cucumber, tomatoes and basil, if using.