Feta and mint tabbouleh with crispy chorizo recipe
-
Easy
- May 2011
-
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
Advertisement
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.
Advertisement
delicious. tips
Make it veggie by simply leaving out the chorizo.
Rate & review
Rate
Reviews
Save recipe
Broccoli recipes
Broccoli and carrot tabbouleh
Zita Steyn’s gluten-free tabbouleh recipe is perfect for a light lunch or vegetarian side dish.
-
Easy
Save recipe
Friday night dinners
Crispy aubergines with lentil tabbouleh
This is a recipe where all the elements come together in perfect harmony: crispy spiced...
-
Easy
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...