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Low-GI grain salads keep you fuller for longer. You can use quinoa instead of bulgur wheat, and to stretch your budget, combine your grain of choice with brown rice.

 Less than 30 minutes

Serves 4

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Ingredients:

  • 3 cups (750ml) cooked bulgur wheat
  • 1 tub (120g) basil pesto or sun-dried tomato pesto
  • Juice (60ml) of 1 lemon 
  • 2-3 Tbsp (30-45ml) olive oil, plus extra for frying
  • Salt and milled pepper 
  • 3-4 discs (60g each) feta (halloumi works well too) 
  • Flour, for dusting
  • 6-8 boiled eggs, halved 
  • 1 cucumber, halved and sliced lengthwise into batons (sticks)
  • 1 packet (250g) PnP cherry tomato medley, halved
  • Fresh basil (optional)

Method

  1. Toss together bulgur wheat, pesto, lemon juice and olive oil. Season.
  2. Heat a glug of olive oil in a pan, dust feta discs with a little flour and fry for 30-45 seconds per side or until golden. 
  3. Serve bulgur-wheat mixture topped with fried feta, boiled eggs, cucumber, tomatoes and basil, if using.
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