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Feta and mint tabbouleh with crispy chorizo recipe

Feta and mint tabbouleh with crispy chorizo recipe

Name: Feta and mint tabbouleh with crispy chorizo recipe
Yield: Serves 4
Ingredients: 250g bulgur wheat; 2 tbsp extra-virgin olive oil; Grated zest and juice of 1 lemon; 100g chorizo, finely chopped; 200g feta, crumbled; ½ bunch of spring onions, sliced; 250g punnet cherry tomatoes, quartered; Large handful of fresh mint, torn; Large bunch of fresh flat leaf parsley, finely chopped

Easy
May 2011

Easy
May 2011

Test kitchen approved

Serves 4
Takes 15 min to make, 20 min to cook

This summery salad recipe is perfect if you’re looking for a quick and easy mid-week meal.

Nutrition: per serving

Calories: 479kcals
Fat: 22.6g (10g saturated)
Protein: 19g
Carbohydrates: 51.1g (2.7g sugar)
Fibre: 0.8g
Salt: 2.2g

Nutrition: per serving

Calories: 479kcals
Fat: 22.6g (10g saturated)
Protein: 19g
Carbohydrates: 51.1g (2.7g sugar)
Fibre: 0.8g
Salt: 2.2g

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Ingredients

250g bulgur wheat
2 tbsp extra-virgin olive oil
Grated zest and juice of 1 lemon
100g chorizo, finely chopped
200g feta, crumbled
½ bunch of spring onions, sliced
250g punnet cherry tomatoes, quartered
Large handful of fresh mint, torn
Large bunch of fresh flat leaf parsley, finely chopped

Method

Cook the bulgur wheat according to the packet instructions, then put in a serving bowl and mix with the olive oil, lemon zest and juice.
Heat a pan over a medium heat. Fry the chorizo until crispy, then set aside on kitchen paper. Toss the feta, spring onions, tomatoes and herbs with the bulgur wheat, then sprinkle over the chorizo and serve.