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Greek Inspired Bulgur and Chickpea jumble
Greek Inspired Bulgur and Chickpea jumble

Greek Inspired Bulgur and Chickpea jumble

with Feta and Courgette Ribbons

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Looking for a tasty midweek dinner option? Try cooking up our Bulgur & Chickpea jumble with Feta in just 20 minutes for a balanced and tasty dinnertime.

Tags:
Rapid
Allergens:
Cereals containing gluten

The quantities provided above are averages only.

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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

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 traces of: Celery)

1

Vegetable Stock Powder

1

Mint

1

Red Onion

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kcal)613 kcal
Energy (kJ)2565 kJ
Fat17 g
of which saturates9 g
Carbohydrate79 g
of which sugars20 g
Protein29 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Chopping Board
•Sieve
•Knife
•Medium Saucepan
•Lid
•Bowl
•Peeler

Instructions

PREP TIME
1

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.

Start the bulgar
2

a) Heat a splash of oil in a saucepan over medium-high heat. b) When hot, add the red onion and sundried tomatoes. c) Add a splash of water, stir and cook until softened, 2-3 mins.

Add the water
3

a) Pour the water for the bulgur wheat (see ingredients for amount) into the pan along with the stock powder and bulgur wheat. Stir 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.

Salad time
4

a) Meanwhile, halve the tomatoes. 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 (discard the centre). c) 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.

Finish the Bulgur
5

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.

Serve!
6

a) Share the bulgur jumble between your bowls and crumble over 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!

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