Woman’s Weekly Living Series – July 2019

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