I’ve been a bit quiet on here and I’m really missing it! I miss being able to write up all my reviews and basically talk about food with you continuously; BUT...it’s the school holidays and I have 3 kids, work and a food blog to juggle and let’s just say I’m doing a pretty bad job of keeping any of them afloat! 🤦🏼♀️
I DID manage to create a recipe for this weeks Foodie Tuesday show on @bbcoxford with @itsmeadamball so at least I can have a tick for something ✅
Feta & bulgur wheat rainbow salad 🌈
I found this recipe in my monthly subscription of @olivemagazine and it’s so easy and so tasty. My husband is a bit ‘allergic’ to salad and he went nuts for it so always a good sign! This recipe makes a surprisingly big bowl and leftovers are perfect for a lunchbox or picnic in the sun ☀️
Here’s how...
4 tbsp bulgar wheat
4 tbsp sultanas
2 tbsp red wine vinegar
2 tbsp olive oil
1 tsp caster sugar
1 red onion chopped
1 stick of diced celery
1 red pepper diced
1 tin of drained chick peas
a handful of flat-leaf parsley
1 block of feta cheese
•Start by putting the bulgar wheat and sultanas into a bowl and pour over boiling water, just enough to cover it by a couple of centimetres. Then cover it with a plate and leave for 10 minutes.
•Stir together your vinegar and sugar until the sugar dissolves. Add the chopped onion, celery and some olive oil. Season that, give it a good stir and leave for 10 minutes.
•Put your pepper and chickpeas into another large bowl, then add your drained bulgar wheat, sultanas and onion mixture. Give it another big stir and add in your herbs and crumbled feta and give a final stir.
It’s a great meat free option or add some chicken/fish alongside to bulk it out if you prefer.
I’m currently on a Pre holiday health kick so this is a perfect meal to prepare for the total indulgence which is coming to my belly very soon...🙌
Enjoy and happy Tuesday!
Love & food ❤️🍴
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