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Serves 2

1/2 lemon, juiced and zested
A few fresh mint leaves, chopped
1tsp dried thyme
150g feta cheese, cut into cubes
1 courgette, cut into sticks
3tbs pine nuts
1 small head broccoli
100g bulgur wheat
200ml boiling water

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The marinated feta can be kept in the fridge for a day or two, but this salad is best fresh

Summery feta, broccoli and courgette bulgar wheat salad

A really easy recipe, and perfect for a summer's evening or weekend lunch when you want something fresh tasting and easy.


Add the chopped feta to a small bowl with the lemon juice and zest, oil, mint and thyme and cover - this can be left to marinade overnight or used on the day.

Add the hot water to the bulgur wheat in a bowl and cover with a plate or clingfilm.

Add a a small amount of boiling water to a pan, and add the broccoli - simmer until the broccoli has turned bright green (no more than a couple of minutes). Strain off the water and add a tablespoon of olive oil, heat the pan back up (carefully in case any water remains, in which case the oil might splutter) and add the courgette and pine nuts. Cook for a few minutes, stirring occasionally. Once the pine nuts start tinting brown you're done.

Add the bulgur wheat to the pan, and stir through. At the last minute add the feta with the lemon marinade, stir gently to ensure it is distributed but not broken up.

Serve with a good grinding of black pepper (no salt needed, as feta is very salty already)

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