Greek-Inspired Bulgur and Chickpea Jumble
with Feta and Courgette Ribbons
We love good Bulgar and Borlotti Jumble with Feta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Feta Cheese
125
Premium Tomato Mix
120
Bulgur Wheat
(Contains Cereals containing gluten)
1
Chickpeas
30
Sundried Tomatoes
½
Lemon
40
Wild Rocket
1
Courgette
(May contain Celery)
1
Vegetable Stock Powder
1
Mint
1
Red Onion
Not included in your delivery
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
a) Halve, peel and chop the red onion into small pieces. b) Roughly chop the sun-dried tomatoes. c) Zest and halve the lemon. d) Pick the mint leaves from their stalks and roughly chop (discard the stalks). e) Drain and rinse the chickpeas.
a) Heat a splash of oil in a saucepan over medium-high heat. b) When hot, add the red onion and sundried tomatoes. c) Stir and cook until softened, 2-3 mins. d) Stir in the bulgur wheat and vegetable stock powder.
a) Pour the water for the bulgur wheat (see ingredients for amount) into the pan and bring to the boil. b) Stir in the chickpeas, bring back to the boil and simmer for 1 minute. c) Pop a lid on the pan. d) Remove from the heat and leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, halve the tomatoes (quarter any bigger ones). b) Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre. d) Pop the courgette ribbons in a bowl and season with salt and pepper. d) Add a splash of olive oil and a squeeze of lemon juice. e) Toss to dress the courgette and keep to one side.
a) When the bulgur wheat is cooked, remove the lid and stir through the fresh tomatoes and chopped mint. b) Add a pinch of lemon zest and a good squeeze of lemon juice. c) Taste and add more salt, pepper and lemon to taste. d) Crumble the feta cheese.
a) Share the bulgur jumble between your bowls and sprinkle on the feta. b) Top with the rocket leaves and a neatly arranged portion of courgette ribbons. c) Finish with a drizzle of olive oil. Enjoy!
