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Levant Tabbouleh with Baked Feta | Savory & Fresh
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich aromatischer Hauptspeisensalat aus der Levante-Küche: Frische glatte Petersilie, sonnengereifte Paradeiser und knackige Gurke treffen auf zarten Bulgur und im Backrohr goldbraun gebackenen Feta mit Honig und Kreuzkümmel.
Ingredients
Preparation method
Preparation & bulgur
Preheat the oven to 200 °C top/bottom heat. Place the bulgur in a heatproof bowl, pour twice the amount of boiling salted water over it, and let it swell for about 10 minutes. Then fluff with a fork and allow to cool completely.
Wash, seed, and finely dice the vine tomatoes. Wash the cucumber, quarter it lengthwise, remove the watery seeds, and finely dice it as well. Trim and finely slice the spring onions.
Thoroughly wash the fresh flat-leaf parsley and mint, shake dry, pick the leaves off the stems, and chop very finely with a sharp knife.
Chef's tip
For extra freshness, you can finely grate some of the organic lemon zest before squeezing the lemon and mix it into the salad.
The tabbouleh tastes even more flavorful after resting and is excellent for meal prep the next day.
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