Bulgur wheat salad
Bulgur wheat salad with sweet peppers and feta is a delicious meal on its own or a tasty side dish for your braai (barbeque) meat. It is done in no time and keeps well in the fridge until the next day.
Ingredients
- 200 g bulgur wheat
- 420 ml water
- salt and pepper
- 3 peppers, red and yellow, deseeded and cut into stripes
- 6 tbsp olive oil, divided 4:2
- 60 ml basil pesto, homemade or shop-bought
- 1 tbsp lemon juice
- 2 feta rounds, crumbled
- 1 sprig fresh basil for decoration (optional)
Instructions
- Put the bulgur wheat into a pot with cold water and added salt and bring this slowly to the boil. It takes around 5 to 10 minutes for the bulgur wheat to absorb all the water. By that time it should be cooked.
- In the meantime heat 4 tablespoons of oil in a non-stick frying pan. When the oil is hot, add the pepper stripes and cook them for 5 minutes. You want them to brown slightly around the edges.
- When the peppers are done, add them with the basil pesto, salt, pepper, lemon juice and the rest of the olive oil to the cooked bulgur wheat. Mix everything well and let the salad rest for 1 hour.
- Check the seasoning again before you add the feta cheese to the salad and decorate with the basil.