Greek Style Cheese and Bulgur Salad
with cucumber, tomato and harissa aioli
A bed of bulgur forms the base of this vibrant veggie dish which also features Greek style cheese and a spicy harissa aioli.
Tags:
Veggie
•Spicy
•Quick
•Climate Conscious
Allergens:
Egg
•Senf
•Milk
•Hvede
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Vegetable Stock
2 unit(s)
Tomato
2 unit(s)
Cucumber
1 unit(s)
Lemon
1 sachet(s)
Harissa Paste
1 sachet(s)
Honey
1 sachet(s)
Aioli
100 grams
Greek Style Cheese
1 unit(s)
Avocado
5 grams
Parsley
120 grams
Bulgur Wheat
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3446 kJ
Energy (kcal)824 kcal
Fat52.7 g
of which saturates12.7 g
Carbohydrate79 g
of which sugars15.3 g
Dietary Fiber6.7 g
Protein20.9 g
Salt8.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Boil 240ml water (per 2P) in a large pot along with the stock.
- Once the water is boiling, stir in the bulgur then bring back to the boil.
- Simmer for 1 min then pop a lid on the pot and remove from the heat.
- Leave aside for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Cut the tomato into 1cm chunks.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the lemon into quarters.
- Roughly chop the parsley (stalks and all).
3
- In a large bowl, combine half the harissa paste, honey, a good squeeze of lemon juice and ½ tsp sugar (per 2P).
- Add the chopped cucumber and tomato to the bowl.
- Toss to coat in the dressing. Season with salt and pepper.
4
- Add the aioli and remaining harissa paste to a separate small bowl.
- Mix well to combine.
5
- Crumble the Greek style cheese.
- Halve the avocado and remove the pit. Use a spoon to scoop out the flesh and chop into 1cm pieces.
- Toss the bulgur with the tomatoes and cucumber, half the parsley and the avocado until everything is equally distributed.
6
- Share the bulgur between bowls.
- Top with the Greek style cheese.
- Finish with a sprinkling of the remaining parsley and a drizzle of harissa aioli.
- Serve with any remaining lemon wedges for squeezing over.
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