PER SERVING:
208 cals; 10g fat;
4g sat fat;
21g carbs
TESTEd by uS
So they work
for you
A great source of nutrients
and fibre, grains add extra
taste and texture to some of
our favourite dishes
SERVES 8
✿ 100g (3½oz) bulgur wheat
✿ 1 head romaine lettuce
✿ 200g pack feta cheese
✿ 2 pitta breads, toasted
✿ Juice of 3 limes
✿ 3tbsp olive oil
✿ 1 red onion, sliced
✿ 200g (7oz) cherry
tomatoes, quartered
✿ Large handful each of
fresh coriander and
parsley leaves, roughly
chopped
✿ 125g (4oz) pomegranate
seeds
1
Add the bulgur wheat to a
pan of boiling, salted water
and cook for 15 mins, until just
tender. Drain.
2
Shred the lettuce, crumble
the feta and tear the toasted
pitta bread into pieces. Place in
a large serving bowl.
3
Drain the bulgur wheat,
leave to cool, then season
and add the lime juice and olive
oil. Add to the bowl.
4
Toss in the onion, tomatoes
and herbs, then sprinkle
over the pomegranate seeds
to serve.
Middle Eastern bulgur tabbouleh
Super-quick to rustle up, this substantial salad is wonderfully fresh-tasting
5 ways with
gr ains