Fig & Feta Bulgur Wheat Vegan Salad
Savory, sweet and even a little bit spicy! This dish literally explodes with flavour with every bite! Yum!
Stove top meal
Equipment
- Saucepan
Ingredients
- 1 Red Onion Diced
- 1 tbsp Olive Oil Extra Virgin is always best
- 2 tsp Smoked Paprika Heaped
- 1 Cup Bulgur Wheat
- 2 Cup Water
- 1/4 Cup White Wine
- 1 Tin Chickpeas
- 1/2 tsp Cayenne Pepper
- 200 g Vegan Feta Cheese
- 4 Fresh Figs (not the dried ones)
- 1 Handful Coriander Fresh
- 1/4 Lemon
- Salt and Pepper
Instructions
- Heat a little olive oil in a pan and add the red onion. Cook for 3 minutes until the onions have softened.
- Sprinkle the smoked Paprika over the onion and give it a stir to make sure everything is coated. Cook for 2 minutes.
- In the 2 minutes waiting take a saucepan and add 2 cups of water and turn up the heat.
- Add 1/4 cup of white wine to the onion. Smell how good that is!
- Drain and rinse 1 tin of chickpeas and add to the skillet. Give it a mix.
- Add 1 cup of bulgur wheat to the now boiling water and turn off the heat.
- At this point add the cayenne pepper to the skillet and some salt and pepper to the bulgar wheat
- Cube cut a whole block of vegan feta cheese and add it to the skillet pan. Give it a mix. The feta will melt giving a rich creamy texture.
- Cut 4 fresh figs in half, Scoop out the flesh from the skin with a spoon and cut the fresh figs into chunks. Add them to the pan.
- Take a handful of coriander and chop it all up. Add most of it to the pan leaving only a little for garnishing your plate.
- Add some salt and pepper and give it all a good mix.
- Drain your bulgur wheat which should have now soaked up all the water. Add this to the skillet pan and again give it a mix. Add a little squeeze of lemon if you have one!
- Serve it up in two bowls and enjoy 🙂
Nutrition
Calories: 739kcalCarbohydrates: 92gProtein: 11gFat: 38gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 31mgPotassium: 707mgFiber: 18gSugar: 20gVitamin A: 1481IUVitamin C: 14mgCalcium: 92mgIron: 3mg
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