Tabbouleh salad with fetaby Elaine Johnson
|Preperation time: 45 mins
Cooking time: 0 min
|275g bulgar wheat;
200g feta cheese, cut into small cubes;
5 vine-ripened tomatoes, diced;
6 spring onions, trimmed and diagonally sliced;
15g fresh mint, chopped;
15g fresh parsley, chopped;
10cm piece of cucumber, diced;
3 tbsp lemon juice;
3 tbsp olive oil;
salt and pepper.
|In a large bowl put the bulgar wheat and prepare
with boiling water according to instructions on the packet. Drain
off any excess water.
Add to the bugar wheat, the spring onions, tomatoes, parsley, mint and cucumber. Mix through.
In a bowl add the lemon juice and olive oil. Season with salt and pepper. Whisk together. Add this to the salad.
Add the feta cubes and toss through. Keep chilled until ready to serve.
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