Feta and olive bulgur in a zucchini roll

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 100 g Bulgur
  • 7-10 Tbsp Salt
  • 3 TABLESPOONS Olive oil
  • 2 Tomatoes
  • 100 g Feta
  • 3 Branches of rosemary
  • 50 g pitted green olives
  • 1 small onion
  • 7-10 Tbsp Pepper
  • 4 Courgettes (about 200 g each)
  • 1 TABLESPOON Vegetable broth (instant)
  • 1 Garlic clove
  • 4 Stem(s) Parsley
  • 300 g Whole milk yoghurt

Directions

  1. 1

    Put Bulgur in a sieve and rinse with cold water. Drain. Pour into 200 ml of boiling salted water, bring to the boil and simmer for about 7 minutes without a lid (the liquid should then be completely absorbed).

  2. 2

    Take it off the stove. Loosen the bulgur with a fork and stir in olive oil.

  3. 3

    Wash and finely dice the tomatoes. Crumble the feta. Wash the rosemary, shake dry, pluck the needles from 2 twigs and chop finely. Halve the olives. Peel onion and chop very finely. Mix tomatoes, feta, rosemary, olives and onion into the Bulgur.

  4. 4

    Season with salt and pepper.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Clean and wash the zucchini, cut in half lengthwise and scrape out the seeds with a teaspoon. Place the courgettes side by side in a large casserole dish or in the fat pan of the oven (deep baking tray; approx. 32 x 39 cm).

  6. 6

    Fill with the bulgur mixture. Bring 500-750 ml water and stock to the boil. Pour on enough liquid broth that the zucchini are in liquid to approx. 2⁄3 Put 1 sprig of rosemary into the pan or fat pan.

  7. 7

    Bake in a hot oven for about 20 minutes.

  8. 8

    For the dip, peel the garlic and chop very finely. Wash parsley, shake dry and chop finely. Mix both with yoghurt, salt and pepper. Take the zucchini out of the oven. Pour yoghurt over them.