Minty Bulgur Salad with Feta and Olives
Equipment
- 1 Knife and cutting board
- 1 Medium pot with lid to cook the bulgur
- 1 Medium mixing bowl
Ingredients
- 80 gr Uncooked Bulgur
- 80 gr Feta
- 100 gr Black beans
- 10 Green or Black olives
- 2 tbsp Extra virgin olive oil
- pinch Salt optional
- Butterhead and Lamb Lettuce As much as you like! Can be replaced with any other leafy salad of your choice.
- Mint to taste
- Oregano to taste
Instructions
- Measure and cook the bulgur for 10 minutes in boiling water or follow the package instruction.
- Cut the olives into small circles to your liking. Crumble or cut the feta into small cubes - the smaller the cubes the better for taste distribution. Drain the beans and wash the lettuce leaves - if they're too big, gently rip them with your hands to make smaller pieces that will be easier to eat.
- In a mixing bowl or directly to your plate - combine all the ingredients with the herbs and oil. Give it a good mix and have a little taste. You can add a bit of salt to your liking but be careful, feta is very salty on its own so make sure not to add too much!Your Minty Bulgur Salad with Feta and Olives is ready for you to enjoy!Store in an airtight container in the fridge. Consume within 3 days.
