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Bulgur and Chickpea Salad with Radish and Herbs

This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch.

You will need:

For the Lemon Dressing:

Lamb Brand Table Salt ¼ tsp

Lamb Brand Ground Black Pepper, to taste

Fresh Juice of 2 Lemons

Olive Oil 2 tbsp

Honey 1 tsp

Garlic Clove 1, pressed or minced

For the Salad:

Lamb Brand Chickpeas 400g, cooked

Lamb Brand Bulgur Wheat 200g

Radishes 1 handful, sliced thin and roughly chopped

Mint and Dill 1 handful

Goat Cheese, optional for garnish

All you have to do is:

1. Cooking bulgur wheat: One part medium grind bulgur to three parts water. Bring water to a boil, add bulgur, boil for 8 minutes, stirring occasionally.

2. Remove from heat, cover and let stand for 5 minutes, drain excess water.

3. To make the dressing, whisk together the ingredients in a small bowl.

4. In a large serving bowl, combine the bulgur wheat, chickpeas, chopped radishes and herbs.

5. Drizzle in the dressing and toss to combine. Serve with crumbled cheese.