Savoury recipe - Bulgur tabbouleh with crunchy vegetables and feta cheese
This quick-to-make, super-fresh tabbouleh is ideal for kick-starting summer with everyday products.
For the record, I've got into the habit of preparing pickles that I keep in the fridge, which makes making this salad even quicker. It's a great way to give your summer salads a twist. Any vegetable will do!
For the record, all you need to do is apply the "1-2-3" rule: 100g sugar, 200g vinegar of your choice and 300g water. Your choice of spices and herbs!
Store vegetables in their broth in an airtight jar in a cool place for up to 8 weeks.
Finally, when you've eaten everything, feel free to save the pickle stock for future vegetables.
- Chef Julian
| Portions | Preparation time |
| 4 | 30min. |
Ingredients
| 350g |
Boulgour
|
| 60g | Candied tomatoes, chopped |
| 1 | Zucchini, cut into small cubes |
| 1 |
Onion Red, cut into small cubes
|
| 100g |
Cherry tomatoes, cut into 2
|
| 6 tablespoons | olive oil |
| 5 tablespoons | Balsamic vinegar |
| 20g | Crushed savory |
| 120g | Feta cheese |
- Pickles -
| 200ml |
Water
|
| 50g | Sugar |
| 100g | Cider vinegar |
| 1 | Bay leaf or herbs of your choice |
| 1 pinch |
Turmeric powder
|
| 1/2 | Cauliflower, cut into small heads |
| 1 | Zucchini, sliced into rounds |
| 1 | Large carrot, thinly sliced |
Instructions
Step 1/5
Cook bulgur for 10 minutes in a large pot of salted water, then drain and chill.
Step 2/5
Prepare the pickles.
Bring sugar, vinegar, water, bay leaf and turmeric to a boil.
Immerse the vegetables in the mixture and leave for around 20 minutes, covered, off the heat.
Place the vegetables in their water in the fridge.
Step 3/5
Next, prepare the salad: combine confit tomatoes, zucchinis, red onions, cucumbers and cherry tomatoes in a large bowl.
Add the olive oil (you can also use tomatoes), balsamic vinegar and crushed savory.
Step 4/5
Add the cold bulgur to the seasoned vegetables.
Stir, adjust seasoning if necessary, then arrange in the center of your plate.
Step 5/5
Arrange your cold, drained pickled vegetables on top.
Finish with feta bits and garnish with any aromatic herbs.
And there you go, telling us all about it!
Enjoy!
