Bulgur wheat, feta & herb salad
Colourful herbs and tomatoes transform this much underrated grain into a perfect summer accompaniment
Difficulty and servings
Serves 2
Preparation 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.
441 kcalories, protein 16.4g, carbohydrate 61g, fat 16.3 g, saturated fat 7.1g, fibre 0.6g, salt 1.87 g
Recipe from olive magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4446/
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 minutes
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
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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