Bulgur wheat salad with feta, chestnuts and pomegranate

Enjoy a seasonal feast! Feta cheese is brimming with calcium and protein as well as Vitamin A and B vitamins. Find out more at fetapdo.eu

  • Serves: 6-8
  • Cooking Time: 35 minutes
Bulgur wheat salad with feta, chestnuts and pomegranate
  • 4-6 tbsp of olive oil
  • 200g bulgur wheat
  • 200ml vegetable broth or stock
  • 200g leeks
  • 1 clove of finely minced garlic
  • 3 tbsp pine nuts
  • 50g white wine
  • 2 medium tomatoes
  • Juice and zest of 1 lemon
  • 2 tbsp finely chopped mint
  • A few sprigs of thyme
  • 100g reduced-fat feta PDO
  • Half a bunch of parsley
  • seeds from 1 pomegranate

Ingredients

  • 4-6 tbsp of olive oil
  • 200g bulgur wheat
  • 200ml vegetable broth or stock
  • 200g leeks
  • 1 clove of finely minced garlic
  • 3 tbsp pine nuts
  • 50g white wine
  • 2 medium tomatoes
  • Juice and zest of 1 lemon
  • 2 tbsp finely chopped mint
  • A few sprigs of thyme
  • 100g reduced-fat feta PDO
  • Half a bunch of parsley
  • seeds from 1 pomegranate
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Method
  • To boil chestnuts, place them in a pan and cover them with cold water. Then bring to a boil and simmer them for 15 to 25 minutes. Peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel them. Cut them into small pieces once they have been cooked and have cooled.
  • Heat 3-4 tablespoons of olive oil in a pan over a medium-high heat and sauté the bulgur for a few minutes until golden in colour. Add broth and as soon as it comes to a boil remove from heat. Cover pan with a tea towel and set aside.
  • In a separate pan heat 1-2 tablespoons of olive oil over a medium-high heat. Finely chop the whites of the leeks and add to the pan. Sauté about 3-4 minutes, add the minced garlic and continue to sauté. Add wine and let cook until it evaporates. Empty the content of the pan in a bowl and set aside.
  • After wiping the pan clean, put it over medium-high heat, add the pine nuts and roast for 3-4 minutes until they get a nice colour. After roasting, transfer the pine nuts to the bowl with the leeks.
  • Next up, cut two medium-sized tomatoes into quarters. Remove the seeds and dice into small cubes. Dry them off with a paper towel and add to the bowl along with the remaining ingredients, lemon zest and juice, finely chopped mint, finely chopped thyme, reduced fat feta in cubes and finely chopped parsley.
  • Mix well using a ladle and finally add in the bulgur wheat, with small pieces of cooked chestnut and the pomegranate seeds. Stir gently and serve.
  • Recipe supplied by Feta PDO. Feta is part of European gastronomy and is an authentic Greek cheese. The Protected Designation of Origin (PDO) indication identifies a product originating from a certain region, area or, in some exceptional cases, a country and whose quality or characteristics are mainly, or exclusively, due to the particular geographical environment, its inherent natural and human factors included, and whose all production steps take place in this defined geographical area.
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