Mediterranean Bulgur Bowl
This fresh and tempting dish is loosely inspired by a Middle Eastern tabbouleh. It’s one we come back to time and time again - light, vibrant and packed with flavour thanks to the zesty vinaigrette. Enjoy it as a satisfying lunch on its own, or serve it as part of a picnic, mezze spread or BBQ side.
2 Servings 20 Minutes
Ingredients
- Feta - 80 grams
- Black Olives - 6
- Black Pepper - 1/2 tsp
- Bulgur Wheat - 150 grams
- Extra Virgin Olive Oil - 2 tbsp
- Honey - 1/2 tsp
- Salt - 1/2 tsp
- Sunflower Seeds - 2 tbsp
- Vegetable Stock - 365 ml
- Cherry Tomatoes - 15
- Cucumber - 1/2
- Fresh Mint - 15 grams
- Fresh Parsley - 15 grams
- Lemon - 1/2
- Red Onion - 1
Method
- Rinse 150g of bulgur wheat in a sieve then add to a saucepan. Cover with 365ml vegetable stock, bring to the boil. Cover and simmer for 10-12 minutes until cooked through.
- Meanwhile, chop the tomatoes, cucumber, black olives, red onion, fresh parsley and mint and set aside in a bowl.
- Next, make the dressing by combining extra virgin olive oil, lemon juice, honey and a pinch of salt and pepper. Stir or whisk to combine.
- In a large bowl, combine the cooked bulgur wheat with the chopped salad and dressing. Mix the ingredients gently and serve into bowls. Top each bowl with crumbled or cubed feta and a sprinkling of sunflower seeds.