Warm bul­gur with feta and cherry toma­toes

Friday - - Good Food -

Prep time 5 mins Cook­ing time 25 mins Serves 4 3 cups veg­etable stock 1-1/2 cups un­cooked bul­gur 6 tbsp olive oil 2 tbsp lemon juice 2 tbsp minced fresh pars­ley 2 cups quar­tered cherry toma­toes 80g dry apri­cots, chopped 8 spring onions, sliced 200g feta cheese, crum­bled 1/2 cup pine nuts, toasted

1 In a large pan, bring the stock and bul­gur to a boil over a high heat. Re­duce the heat, cover and sim­mer for 20 min­utes or un­til ten­der and the stock is al­most ab­sorbed.

2 Re­move the pan from the heat and let the bul­gur stand at room tem­per­a­ture, un­cov­ered, un­til all the stock is ab­sorbed.

3 Mean­while, whisk to­gether the oil, lemon juice, pars­ley, salt and pep­per to make a dress­ing.

4 In a large salad bowl, com­bine the bul­gur with the rest of the in­gre­di­ents, ex­cept the feta and pine nuts.

5 Driz­zle with dress­ing, toss and sprin­kle with feta and pine nuts.

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