Marinated Feta Tabbouleh with Green Beans and Wilted Onions

Posted by System Administrator Monday 12th January 2015 0 Comment(s) Wine & Food Inspirations,
Restaurant: Hatch and Sons

The Little Museum of Dublin 

15 St. Stephen's Green, Dublin 2

Telephone Number for Bookings:

01 661 0075

Email: info@hatchandsons.com

Twitter: @hatchandsons

Facebook: www.facebook.com/pages/Hatch-and-Sons/


Chef: Hugo Arnold
Preparation time: 30 Minutes
Cooking time: 30 Minutes
List of Ingredients: Feta Cheese


Method:

Ingredients

  • bunch of spring onions
  • 3 lemons
  • 225g feta
  • olive oil
  • bunch fresh thyme
  • salt and pepper
  • 275g roasted bulgar wheat
  • 450g tomatoes
  • 1 cucumber
  • 3 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 450g green beans
Method
  1. Finely chop the spring onions and put in a bowl with the juice of one of the lemons.
  2. Break the feta into chunks and put in a bowl along with a generous bunch of thyme and a generous seasoning of pepper and cover with olive oil. Set aside overnight in the fridge, or for as long as possible.
  3. Cook the bulgar wheat in boiling water until just tender, but still nutty, drain and set aside. Deseed the tomatoes and roughly chop. Peel and deseed the cucumber and add along with the mint and parsley to the bulgar. Squeeze over the juice of the remaining two lemons and 125ml of olive oil and toss, seasoning as you do.
  4. Cook the beans until just tender, drain and refresh under cold water. Toss the beans with the spring onions and lemon juice. Divide the bulgar wheat on to four plates, add the green beans and sprinkle over the feta.
 

 




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