Tabouleh (bulgur parsley salad) with fried feta sticks and garlic dip
easy
75 mins
75 mins
Ingredients
- 150 g Bulgur
- 100 g cherry tomatoes
- 2 Federation flat leaf parsley
- 4 Stem(s) fresh mint
- 5 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Olive oil
- 1 Shallot
- 1 Garlic clove
- 250 g lactose-free yoghurt
- 200 g lactose-free feta
- 1 egg (size M)
- 1 stale bread roll (ask the baker for lactose-free variety)
- 3 TABLESPOONS Oil
- 7-10 Tbsp Lemon wedges
Directions
- 1
Bring the bulgur briefly to the boil in 300 ml salted water, cover and simmer over a low heat for 15-20 minutes. Drain the bulgur, rinse with cold water, drain and let it cool down. Meanwhile wash tomatoes and cut into slices.
- 2
Wash parsley and mint, shake dry and pluck and chop the leaves, except for some parsley for garnishing. Mix lemon juice, salt and pepper. Fold in olive oil. Mix the bulgur, tomatoes, parsley and mint with the vinaigrette.
- 3
Leave to stand for about 15 minutes. Peel and finely dice the shallot and garlic. Stir into the yoghurt and season with salt and pepper. Cut cheese into 8 sticks. Beat the egg and 2 tablespoons of water, season with salt and pepper.
- 4
Finely crumble the rolls into breadcrumbs. Put breadcrumbs on a plate. Turn cheese sticks first in egg, then in breadcrumbs. Heat 3 tablespoons of oil in a small pan. Fry the cheese sticks for about 5 minutes at medium heat while turning.
- 5
Arrange tabouleh and cheese sticks on plates, garnish with lemon wedges.
Nutrition Facts
550 kcal
45 g
31 g
20 g
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