YOTAM’S BULGUR WITH MUSHROOMS AND FETA

Hands-on time 20min. Cooking time about 25min. Serves 2 as a main, or 4 as a side

◆ 150g (5oz) bulgur wheat ◆ 4tbsp olive oil, plus extra

to drizzle ◆ 1 large onion, finely sliced ◆ 1tsp cumin seeds ◆ 500g (1lb 2oz) mixed mushrooms, sliced 5mm (¼in) thick ◆ 2tbsp thyme leaves ◆ 2tbsp balsamic vinegar ◆ Small handful dill, chopped,

plus extra to serve ◆ 60g (2½oz) feta, crumbled ◆ ½tsp chilli flakes

1 Rinse the bulgur and place in a large bowl. Stir in ¼tsp salt and a good grind of pepper, then pour over 250ml (9fl oz)

boiling water. Cover with clingfilm and set aside for 20min, until the liquid has been absorbed and the bulgur is soft. Drain if there is any liquid left, then set aside. 2 Meanwhile, heat 2tbsp oil in a large sauté pan over mediumhigh heat. Add the onion and fry for 7-8min until soft and caramelised. Add ½tsp cumin seeds and fry for 1-2min until dark golden-brown. Empty into a bowl and set aside. 3 Add remaining 2tbsp oil to the same pan and increase heat to high. Add the mushrooms and ½tsp salt, fry for 6-7min, stirring frequently, until the

mushrooms have browned and softened. Add the remaining cumin seeds and thyme and cook for 1min, stirring continuously. Pour in the balsamic vinegar and cook for 30sec. Stir in the bulgur, onion, dill, feta and chilli flakes, until warmed through. 4 Sprinkle over some extra dill, drizzle with oil and serve. PER SERVING 644 cals, 20g protein, 30g fat (8g saturates), 69g carbs (13g total sugars), 8g fibre

◆ Recipe from by Yotam Ottolenghi (Ebury Press)

Simple

Ottolenghi