Bulgar Wheat, Parsley and Feta Salad
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Quick, easy and delicious – this tasty salad is perfect for lunch and great for picnics too.
Ingredients
Bulgur wheat, dry
200 g
Vegetable stock cube
1 cube(s), vegetable
Onion
1 medium, red, finely chopped
Cucumber
½ serving(s), , deseeded and finely chopped
Tomato
2 large, finely chopped
Parsley, fresh
4 sprig(s), fresh, chopped
Lemon
1 medium, finely grated zest and juice of
Dijon Mustard
1 teaspoon(s), heaped, or wholegrain mustard
Feta Cheese
75 g
Salt
1 pinch, and black pepper, freshly ground
Instructions
1
Put the bulgar wheat into a saucepan and add 850ml boiling water. Stir in the stock powder. Put the lid on and cook over a low heat for 12-15 minutes, until the liquid has been absorbed. Tip into a large bowl and leave to cool, then fluff up with a fork to separate the grains.
2
Add the onion, cucumber, tomatoes and parsley. Mix the lemon zest, lemon juice and mustard together and stir into the salad. Crumble the feta cheese on top and mix it through. Season. Keep chilled until ready to serve.
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