Place the bulgur wheat in a small saucepan and pour over the stock, cover and bring to the boil, cook for 2 minutes then remove from the heat and allow the bulgur wheat to steam until tender, allow to cool.
Meanwhile, roast the walnuts for 5-6 minutes. Stir into the bulgur wheat with the apple, feta and parsley.
Whisk together the lemon juice, oil and honey and toss into the salad, season to taste.
Cooks tip
Try using couscous or any pouch of mixed grains instead of the bulgur wheat. Try adding shredded roast chicken or cooked prawns for a more substantial main meal.