Simple and full of flavor. So is this recipe from Aunt Catia. Add bulgur, vegetables and feta cheese. It's perfect for summer and it's certainly already salivating. If we've already given him his appetite, now we just have to prepare everything.
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23/07/2026
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O dinner will be ready in less than anything. This time we bring a recipe from Aunt Catia that well at any meal this summer. Add bulgur, vegetables and feta cheese. See how it's done.
This recipe was shared by the 24 Kitchen. It's simpler than you might think and I'm sure everyone at home will like it.
Read Also: Francesinha de regueifa. Here's the recipe with Valongo's special bread
Bulgur salad, vegetables and feta cheese
Ingredients:
300g broccoli
200g of bulgur
1 star of anise
1 lemon zest
1 laminated shallot
100g of dried and cubed apricots
50g of nut kernel
50g of rolled red cabbage
200g feta cheese
1 tablespoon of honey
1 tablespoon of mustard
1cm ginger
150ml Olive oil
50ml Vinegar
Salt
Method of preparation:
1) In a pan boils 200g of washed bulgur, with twice its volume in water. Add 1 lemon peel, 1 anise star and 1 teaspoon of salt. Let it boil for about 15 minutes.
2) Cook 300g of water-split broccoli florets, covered with two layers of adherent film, pierced with a knife, for about 5 minutes in the microwave at maximum power.
3) For the sauce mix 50ml of vinegar,1 tablespoon of mustard, 1 tablespoon of honey, 150ml olive oil and 1cm of grated ginger. Reserve.
4) In another bowl add the already cooled bulgur, 100g of dried apricots and cut into cubes, 50g of roughly broken walnut kernel, 1 laminated chalota, 50g of rolled purple cabbage and 200g of splattered feta cheese.
5) Season with the sauce and finally wrap the cooked broccoli.
6) Serve cold.
And another salad for the summer
Mass salad with BBC Good Food peas
Ingredients:
300g of farfalle (mass of bows)
200 g of frozen peas
1 large tomato
10 tomatoes dried in oil
2 tablespoons of olive oil
2 teaspoons of white wine vinegar
1 garlic tooth
1 large handful of fresh basil leaves
85g of ham or salami
Method of preparation:
1- Cook the dough in salted water for eight minutes and then add the peas, let the water boil again and cook for another two minutes until everything gets tender. Pour it into a strainer on top of the sink, cool the dough and peas under the cold tap and drain it very well.
2- While the dough is boiling, pinch the tomato roughly and put it in a food processor with half the dried tomatoes, olive oil, vinegar, garlic and about eight basil leaves. Season with plenty of salt and pepper freshly ground and beat until homogeneous. Put it all in a big salad bowl.
3- Add the pasta and peas to the sauce, cut the rest of the dried tomatoes roughly and add to the dough as well as the remaining basil leaves. Tear up the ham or the salami and mix it up. Serve in bowls.