Feta and mint tabbouleh with crispy chorizo recipe

Feta and mint tabbouleh with crispy chorizo recipe
  • Serves icon Serves 4
  • Time icon 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
Calories
479kcals
Fat
22.6g (10g saturated)
Protein
19g
Carbohydrates
51.1g (2.7g sugar)
Fibre
0.8g
Salt
2.2g

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

  1. 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.
  2. 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.

delicious. tips

  1. Make it veggie by simply leaving out the chorizo.

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