Toss your diced sweet potato in olive oil and a pinch of salt and pepper.
Roast in a 200C/400F oven for 20-30 minutes, or until sweet potato starts to get crispy and softens.
If using bulgur, combine 1 cup of bulgur with 2 cups of water and a pinch of salt in a small saucepan. Bring to boil, reduce heat and simmer for for 12-15 minutes until tender. Drain off excess water then fluff with a fork.
Place all the salad ingredients in a large bowl.
Drizzle with a few tablespoons of reserved feta marinade, and lemon juice.