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Bulgur wheat is a fantastic carrier of flavours, not to mention healthy. I’ve used it as a base for this amazing salad that can be whipped up ahead of time and used in so many different ways. It’s packed with olives, herbs, tomatoes and feta, with a tangy dressing that brings all the flavours together.
1 cup bulgur wheat
1 can chickpeas, drained
2 large red tomatoes, deseeded and finely diced
2 yellow tomatoes, deseeded and finely diced
1 cup finely diced cucumber
½ cup pitted Kalamata olives, roughly chopped
60 grams feta cheese, crumbled
¼ cup finely chopped mint
¼ cup finely chopped Italian flat-leaf parsley
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
5 tablespoons olive oil
salt and pepper
Preparation time: 20 minutes
Cooking time: 20 minutes plus cooling
Cook the bulgur wheat according to the packet instructions and allow to cool completely. (This can be done ahead of time and stored in the fridge.)
When cool, place the bulgur in a large bowl and add the drained chickpeas, tomatoes, cucumber, olives, feta and herbs and toss until well combined.
Dressing: Whisk all the ingredients in a bowl with a good pinch of salt and pepper. Pour over the salad, toss until coated, and you’re ready to serve.