Publications
Foto: Francois Oberholster
Prep Time: 5 minutes
Servings: 4
Cooking Time: 20 minutes
Ingredients
- 1 - small red onion, chopped
- 15ml - olive oil
- 250ml - bulgur wheat
- 250ml - frozen peas
- 2 - rounds feta, cubed
- 12 - mint leaves
- ±125ml - pomegranate rubies
- - DRESSING
- 30ml - olive oil
- 15ml - white balsamic vinegar
Method
Serve at room temperature.
1. Heat the oil in a small saucepan and fry the onion until glossy. Add the bulgur wheat followed by 500ml water and bring to the boil. Boil for 5 minutes.
2. Turn the heat off. Add the peas to the bulgur wheat, put the lid on the pot and steam for another 5 minutes or until the peas and bulgur wheat are cooked and all the water has been absorbed.
3. Season the bulgur wheat with salt and pepper, and dress with the additional olive oil and vinegar. Stir in the feta, mint and pomegranate rubies and serve at room temperature as a refreshing vegetarian meal, or add roast chicken if you prefer.
