Taboulleh & marinated feta salad

Ideas
4 servings Prep: 40 mins, Cooking: 5 mins
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Dairy

By Food24 November 03 2009
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Ingredients (11)

400.00 g feta cheese — drained
45.00 ml thyme — or parsley or basil or chives, chopped
1.00 lemon juice
10.00 olives — black, pitted and chopped
90.00 ml fresh chillies — 573
175.00 g bulgar wheat
2.00 courgettes — large, sliced
1.00 aubergine — large, cubed
1.00 red onion — finely chopped
8.00 sun-dried tomatoes — chopped
2.00 garlic — cloves, chopped
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Method:

1. Place feta in a shallow bowl. Sprinkle with half the herbs, lemon juice, olives and half the oil. Leave to marinate for 30 minutes or overnight.
2. Place the bulghar wheat in a large bowl with enough boiling water to cover it and leave to soak for 10 minutes.
3. Heat 15 ml of the oil in a pan and sauté the courgettes and aubergine over a medium heat until browned. Season with salt and pepper. Transfer to a bowl and toss with the onion, tomatoes, garlic and remaining herbs.
4. Drain the bulghar and mix with the vegetables and remaining oil. Season to taste.
5. To serve, spoon the taboulleh onto four plates and top each portion with the cheese and the juices. Serve with pita bread.



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