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Photo of Bulgar Wheat, Parsley and Feta Salad by WW

Bulgar Wheat, Parsley and Feta Salad

6
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Quick, easy and delicious – this tasty salad is perfect for lunch and great for picnics too.

Ingredients

Bulgur wheat, dry

200 g

Vegetable stock cube

1 cube(s), vegetable

Onion

1 medium, red, finely chopped

Cucumber

½ portion(s), medium, deseeded and finely chopped

Tomato

2 large, finely chopped

Parsley, fresh

4 sprig(s), fresh, chopped

Lemon

1 medium, finely grated zest and juice of

Dijon Mustard

1 teaspoon(s), heaped, or wholegrain mustard

Feta Cheese

75 g

Salt

1 pinch, and black pepper, freshly ground

Instructions

  1. Put the bulgar wheat into a saucepan and add 850ml boiling water. Stir in the stock powder. Put the lid on and cook over a low heat for 12-15 minutes, until the liquid has been absorbed. Tip into a large bowl and leave to cool, then fluff up with a fork to separate the grains.
  2. Add the onion, cucumber, tomatoes and parsley. Mix the lemon zest, lemon juice and mustard together and stir into the salad. Crumble the feta cheese on top and mix it through. Season. Keep chilled until ready to serve.

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