Bulgur wheat, feta & herb salad
Colourful herbs and tomatoes transform this much underrated grain into a perfect summer accompaniment
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Recipe by olive magazine
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 15 minutes
- Put the bulgur wheat in a bowl with the cumin and just cover with boiling water. Set aside for 10 minutes to soften and absorb the liquid. Drain off any excess.
- Meanwhile, crumble the feta into a bowl with the tomatoes and herbs. Add to the bulgur wheat and toss together. Divide between 2 plates and drizzle with a little oil and a squeeze of lime juice.
Recipe Extra
Substitute couscous for the bulgar wheat and try using mozzarella instead of feta.
Recipe from olive magazine, June 2007.
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441 kcalories, protein 16.4g, carbohydrate 61g, fat 16.3 g, saturated fat 7.1g, fibre 0.6g, salt 1.87 g
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http://www.bbcgoodfood.com/recipes/4446/
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Ingredients
- 150g bulgur wheat
- 1½ tsp ground cumin
- 100g feta cheese
- 100g cherry tomatoes , quartered
- a handful of basil leaves
- 2 tbsp chopped chives
- extra-virgin olive oil
- ½ lime
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Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 15 minutesIngredients
- 150g bulgur wheat
- 1½ tsp ground cumin
- 100g feta cheese
- 100g cherry tomatoes , quartered
- a handful of basil leaves
- 2 tbsp chopped chives
- extra-virgin olive oil
- ½ lime
441 kcalories, protein 16.4g, carbohydrate 61g, fat 16.3 g, saturated fat 7.1g, fibre 0.6g, salt 1.87 g
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13 March 2008
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13 June 2008
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05 September 2008
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