I have recommended the Cypressa brand of feta as a good thing to stir into bulgur grains. Much as I like both ingredients, I have come to find the combination somewhat heavy going; inauthentically, I often use instead hard cheeses such as Gruyere, Pecorino or even Cheddar.
The following lunch for one consisted of leftover ingredients. It was a treat.
50 g bulgur
Handful flat leaf parsley, chopped
40 g Gruyere, cubed
40 g Cheddar, cubed
1/2 bottle artichoke hearts, sliced
1 tbsp green olive tapenade
1 dstsp red wine vinegar
2 dstsp olive oil
Soak the bulgur in cold water for 15 minutes. Drain in a sieve, and squeeze it in your fists. Spread it on to a baking sheet, and dry it in a gas mark S/130 C oven for five to 10 minutes.
Mix it with all the other ingredients.