Lentil And Bulgur Wheat Salad

• 4 None medium Roma tomatoes, quartered lengthwise
• 3 tbsp vegetable or olive oil
• 2.5 oz bulgur wheat
• 2 (13.5 oz) cans brown lentils, rinsed
• 4 None spring onions, thinly sliced
• 1/3 cup fresh flat-leaf parsley leaves, coarsely chopped
• 2 oz black olives, sliced
• 3/4 cup feta cheese, crumbled
• 1 clove garlic, minced
• 1 tsp lemon zest
• 2 tbsp lemon juice
• None None crusty bread, to serve

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
2. Place tomatoes on prepared tray. Drizzle with 1 tbsp oil and season. Bake for 10 mins, or until just soft.
3. Meanwhile, cover bulgur wheat with cold water. Let stand for 10 mins, or until tender. Drain. Toss with lentils, onions, parsley, olives and 1/2 the feta. Whisk together garlic, lemon zest, lemon juice and remaining oil. Drizzle 1/2 the dressing over salad and toss to combine.
4. Distribute salad between serving bowls. Top with remaining feta and tomatoes. Drizzle with remaining dressing. Serve with crusty bread.

tomatoes, vegetable, bulgur wheat, brown lentils, spring onions, parsley, black olives, feta cheese, clove garlic, lemon zest, lemon juice, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/24928 (may not work)