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Bulgur wheat salad with feta, chestnuts and pomegranate (PR)

Feta is a part of European Gastronomy!

Authentic Greek Cheese Feta PDO. Let’s get real!

Feta PDO, a flagship product of Greece, is a white brined cheese which coincides with the country’s dietary tradition and gastronomy and is directly related to Greek history and customs.

Feta is traditionally produced in Greece from sheep’s milk, or a mixture of sheep and up to 30% goat’s milk and is recognized as a Protected Designation of Origin (PDO) product.

Feta PDO is the ideal culinary suggestion for your cooking creations, while, at the same time, by introducing it to your daily diet you can take advantage of the high nutritional benefits that consumption of dairy products has to offer within a balanced diet, as they are rich in calcium and proteins. Feta also contains phosphorus, vitamin A and B complex vitamins.

Feta PDO is a cheese that you will most certainly love, as it can be enjoyed both raw and grilled, fried or cooked bringing another taste dimension to your kitchen.

Feta PDO is a cheese that lets your creativity in the kitchen go free to bring a new gustatory dimension to everyday as well as traditional festive dishes.

                 

 

 

Bulgur wheat salad with feta, chestnuts and pomegranate

 

Ingredients (6-8 servings)

4-6 tbsp olive-oil

200 g bulgur wheat

200 ml vegetable broth

200 g leeks

1 clove finely minced garlic

3 tbsp pine nuts

50 g white wine

2 tomatoes

Juice + zest from 1 lemon 2 tbsp finely chopped  mint a few sprigs of thyme 100 g feta PDO

½ bunch parsley 150 g chestnuts

seeds from 1 pomegranate

 

Instructions

Heat 3-4 tablespoons of olive oil in a pan over a medium-high heat and sauté the bulgur for a few minutes until golden in colour.

Add broth and as soon as it comes to a boil  remove from heat.

Cover pan with a towel and set aside.

In a separate pan heat 1-2 tablespoons of olive oil over a medium-high heat.

Finely chop the whites of the leeks and add to the pan. Sauté about 3-4 minutes, add the minced garlic and continue to sauté.

Add wine and let cook until it evaporates.

Empty the content of the pan in a bowl and set aside.

Place same pan, after wiping it clean, over medium-high heat, add the pine nuts and roast for 3-4 minutes until they get a nice colour.

When done, transfer the pine nuts to the bowl with the leeks.

Next up, cut 2 medium sized tomatoes into quarters. Remove the seeds and dice into small cubes. Dry them off with paper towel and add to the bowl along with the remaining ingredients, lemon zest and juice, finely chopped mint, finely chopped thyme, feta in cubes and parsley finely chopped.

Mix well using a ladle and finally add in the bulgur wheat, the chestnuts boiled and cut in small pieces and the pomegranate seeds.

Stir gently and serve.