Taboulleh & marinated feta salad

Ingredients 11
Servings 4
Time 40 minutes


  • 400
    feta cheese, drained
  • 45
    chopped fresh thyme, parsley, basil or chives
  • 1
    lemon, juice
  • 10
    black olives, stoned and chopped
  • 90
    olive oil
  • 175
    bulghar wheat (cracked wheat)
  • 2
    large courgettes, sliced
  • 1
    large aubergine, cubed
  • 1
    red onion, finely chopped
  • 8
    sun-dried tomatoes, chopped
  • 2
    cloves garlic, chopped


5 minutes
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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