Bulgur Salad with Vegetables and Feta

Ingredients

4 servings

• 2 glasses of bulgur (for 4 glasses of water for cooking)
• 1 medium can of d’aucy mixed vegetables (265g)
• 1 red onion
• 2 chicken breasts or 70g of smoked bacon matchsticks
• fresh herbs (dill and/or chives / parsley)
• olive oil
• feta (⅔ of a block)
• 1 handful of walnuts
• 1 teaspoon of honey
• 1 small garlic clove
• 4 tablespoons of sherry vinegar
• 8 tablespoons of olive oil
• salt and pepper
• feta (⅓ of a block)
• dill or chives

Steps

1. 1

   Cook the bulgur for 7 minutes, then remove from heat. Let it rest off the heat for 10 minutes.

2. 2

   Mince the garlic. Thinly slice the onion. Finely chop the fresh herbs.

3. 3

   In a hot pan, pour a drizzle of olive oil and sauté the chicken (or bacon). Once the meat is browned, add the d'aucy mixed vegetables. Cook over low heat for 5 minutes, stirring. Remove from heat.

4. 4

   Combine the bulgur, the mixed vegetable preparation, the red onion, the chopped herbs, and the crumbled feta (keep some for garnish).

5. 5

   Vinaigrette: In a bowl, add a pinch of salt, pepper, crumbled feta, honey, garlic, and vinegar, and mix. Then, pour in the olive oil and the finely chopped herbs.

6. 6

   Pour the sauce over the salad and toss gently.

7. 7

   Plate the salad. On top, add the remaining crumbled feta, crushed walnuts, a few fresh herbs, and a few red onion slices.