Lentil tabbouleh with grilled feta

For the tabbouleh:

• 250g bulgur wheat
• 4 pieces of feta cheese, roughly 70g each
• 1 tbsp olive oil 
• 250g mini cucumbers, thickly sliced 
• 2 celery sticks, finely chopped 
• 1 red onion, peeled and finely diced
• 200g cherry tomatoes, halved
• 2 large handfuls of mint, roughly chopped
• 100g flat leaf parsley, roughly chopped
• 2 x 250g packets of cooked Puy lentils
• Sea salt and freshly ground black pepper

For the dressing:

• 60ml extra virgin olive oil
• 3 tbsp pomegranate molasses
• 2 tbsp red wine vinegar
• ¼ tsp ground allspice

To serve:

• 120g pomegranate seeds
• Lemon wedges