Vegetable Tabbouleh with Mint and Feta

225 g Bulghar wheat
50 ml Hazelnut oil
50 ml Olive oil
2 tb Red wine vinegar
1 Crushed garlic clove
1 ts Peeled & grated root ginger
2 tb Chopped fresh mint
1 ts Ground cumin
100 g Baby sweetcorn (optional)
100 g Sugar snap peas
2 Carrots
4 Trimmed spring onions
2 Ripe nectarines
25 g Hazelnuts, toasted & chopped
100 g Cubed feta cheese
Seasoning

Soak the bulghar wheat in plenty of cold water for 30 minutes; drain thoroughly.

Blend the oils, vinegar, garlic, ginger, mint and cumin and stir into the bulghar wheat. Leave to marinate for one hour.

Prepare the vegetables: blanch the sweetcorn (if using) and sugar snap peas separately for 2-3 minutes until just tender. Drain, refresh under cold water and pat dry. Cut the carrots into thin strips and cube the nectarines.

Place the bulghar mixture in a large bowl. Stir in the vegetables, nectarines, nuts, cheese and seasoning. Serve with wholemeal bread.

Vegetable Tabbouleh with Mint and Feta printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.