Simon Rimmer serves up a tasty lamb rump with Greek style bulgar Wheat salad on Sunday Brunch.

The ingredients for the salad: 225g cooked bulgar wheat, 8 chopped tomatoes, Half cucumber, seeds removed cut into 20mm quarters, Half red onion, diced, Handful pitted green olives, 1 tbs chopped parsley, 1 tbs chopped mint, 225g finely chopped feta and Handful rocket leaves.

For the dressing: 150ml extra virgin olive oil, 2 lemons, juice and 1 clove sliced garlic.