Golden feta & egg tabbouleh

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

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.