Feta tabbouleh with orange

Recipe by: Maggie Pannell | Photo by: Reader's Digest

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Prep: 50 mins
Serves: 4

A fabulous main meal salad based on bulghur wheat, generously flavoured with fresh herbs. It is best prepared ahead to give time for all the wonderful flavours to mingle.

Recipe provided by:

Reader's Digest | Healthy One-Dish Cooking

Ingredients
(See nutrition)

250g bulghur wheat

450g ripe but firm tomatoes, diced

1 red onion, finely chopped

50g stoned black olives, halved (optional)

1 green or red chilli, deseeded and diced (optional)

4 tbsp chopped fresh herbs (such as mint, basil and/or coriander)

1 garlic clove, crushed

½ tsp caster sugar

2 tbsp extra virgin olive oil

2 oranges

200g feta cheese, diced

25g toasted flaked almonds

TO SERVE 200g cos lettuce, chard and young spinach leaves

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Preparation method

Put the bulghur wheat in a bowl, pour over enough boiling water to cover and stir well. Leave to soak for 20–30 minutes.

Meanwhile, combine the tomatoes, onion, olives, chilli if using, herbs, garlic and sugar in a large serving bowl and stir in the olive oil.

Using a zester, remove the zest from 1 orange in fine shreds and add them to the tomato mixture. Slice the top and bottom off both oranges, cut off all the peel and pith, then halve and chop the fruit, removing the pips and any large pieces of membrane from the middle. Add the oranges to the tomato mixture with any juice on the board.

Drain the bulghur wheat in a sieve, pressing out excess water, then add it to the tomato mixture. Cool, then cover and chill in the fridge for at least 30 minutes.

Just before serving, stir the feta cheese and almonds into the tabbouleh. Season to taste. Serve with salad leaves, crisp enough to use as scoops or large enough to wrap around forkfuls of tabbouleh.

variations

*Omit the feta cheese and add 2 small diced avocados to the salad. *Instead of almonds, use chopped walnuts or toasted pine nuts. *Add some chopped dried apricots.