For the pilaf:

• 1 cup bulgur wheat
• 2-3 tablespoons olive oil
• ½ onion chopped
• 100 grams vermicelli pasta
• 2 red tomatoes
• ½ litre chicken stock
• Salt and pepper
• 20 black olives
• 4 vine tomatillos

For tzantziki:

• 400 grams strained yoghurt
• 2 cucumbers
• 2 shredded garlic cloves
• ½ tea spoon dry mint
• Little salt
• 2 tablespoons olive oil

Method:

• Firstly prepare the tzantziki:
• Grate the cucumbers (large grater) and drain liquids well
• Add to the grated cucumbers the remaining ingredients and mix well. Place the tzantziki in the refrigerator
• To prepare the pilaf:
• Heat the oil in a large pan and then add the onion and the cut vermicelli
• Stir well with a wooden spoon until the onion and vermicelli are well coated with oil
• Add the tomatoes and stir for another 3-4 minutes
• Add the stock and bring to a boil
• Once the mixture has reached boiling point add in the bulgur wheat and stir for a few minutes. Add salt and pepper
• Turn down the heat and stir until the bulgur wheat has absorbed most of the liquids. Remove from heat and cover the pan with a clean kitchen towel so that it can continue to absorb the liquids (about 15 minutes) and dry out
• Serve the bulgur pilaf with olives and fresh tomatoes and accompany with the cold tzantziki