- 1 tub of Taverna Finest goat’s milk cheese
- 200 ml bulgur
- 400 ml water
- 2 tbsp olive oil
- Juice and zest of half an organic or unsprayed lemon
- 2 tomatoes
- 1 small red onion
- 75 g dried apricots
- 100 ml fresh parsley (preferably broad-leaf)
- 50 ml chopped mint
- 50 ml fresh coriander leaves
- Seeds of one pomegranate
- Salt and freshly ground pepper
Bulgur with herbs and goat’s cheese
Here is a simple recipe for a good-looking and filling salad, which is great when served as an accompaniment or as a vegetarian dinner with a nice chunk of bread.
This salad is quick to prepare too!
The flavours of goat’s cheese, apricots, coriander, pomegranate and mint will transport you to the beautiful scenery of the Middle East.
Boil the bulgur for 10 min. in lightly salted water.
Stir the cooked, warm bulgur with the olive oil and the lemon juice and zest until the bulgur is well coated.
Chop the onions, apricots and herbs and dice the tomatoes.
Turn everything into the bulgur, perhaps saving a little of the herbs for garnishing.
Finally, carefully stir the cheese and pomegranate seeds into the mixture.
The salad can be eaten immediately as a side dish with chicken, for example, or stored in the fridge for max. one day and used for a picnic/packed lunch.