Peel onion and chop finely.

Heat 2 tablespoons of olive oil.

Steam the bulgur and the onion cubes until translucent.

Deglaze with the stock and cook according to the instructions on the packet.

Transfer the bulgur and let it cool.

Cut the sugar peas lengthways into fine strips and blanch in boiling salted water for 30 seconds.

Defrostbriefly the peas in hot water.

Wash and chop finelythe mint.

Halve 1 romaine lettuce heart and cut into fine strips.

Mix together lemon juice, 4 tablespoons of olive oil, a little salt, 5 tablespoons of water, pepper, sugar, yogurt and ¼ teaspoon of chili flakes.

Mix half of the yogurt sauce with the mint, lettuce strips and bulgur, season if necessary.

Distribute the Bulgarian mixture in bowls.

Cut the second lettuce heart lengthways into 4–6 wedges and arrange on top of the bulgur with the snow peas and peas.

Cut half of the sheep’s cheese into sticks.

Crumble the rest of the sheep’s cheese and sprinkle with ¼ teaspoon of chili flakes.

Serve drizzled with 2 tablespoons of olive oil.