Generously cover the bulgar wheat with water in a large saucepan and bring to the boil. Cook for for 10-12 minutes until the bulgar is soft to the bite. Drain and rinse with cold water. Dress the bulgar wheat with the parsley, olive oil and lemon juice and season to taste with salt and pepper. Mix well and add the pomegranate rubies. Dip the feta discs in flour, then the egg and flour again. Deep fry for 2-3 minutes until the crust is golden in colour. Serve warm on the bulgar wheat salad with lemon on the side.
Recipe by Jacques Erasmus
Photograph by Mickey Hoyle