Bulgur with mushrooms and feta from yotam ottolenghi

Rinse the bulgur in a colander under cold running water. Drain and put in a large bowl.

Stir in a pinch of salt and a lot of freshly ground black pepper and pour everything over with boiling water.

Cover the bowl and set aside for 20 minutes until the bulgur has absorbed most of the water and is cooked. Drain the bulgur.

In the meantime, heat the olive oil in a large frying pan over medium to high heat.

Cut the (large) onion into slices and fry for 7-8 min. Until they are cooked and caramelised.

Add the cumin seeds and cook for 1-2 minutes until the onions are golden brown. Scoop out of the pan and set aside.

Cut or tear the mushrooms in slices or pieces of ½ cm.

Add the olive oil to the frying pan and set the heat high.

Put all the mushrooms in the pan with the salt and fry until golden brown and cooked until 6-7 minutes.

Add the rest of the cumin seeds and the leaves of the sprigs of thyme and stir-fry for 1 min. Pour in the balsamic vinegar and fry for another 30 seconds.

Cut the dill coarsely. Stir the onion and ⅔ of the dill through the bulgur.

Crumble the feta above, add the chili flakes and stir in.

Spread the plates, sprinkle with the rest of the dill and drizzle with the rest of the oil.