Starter Recipes > Feta Tabbouleh in Radicchio Cups
Starter - Feta Tabbouleh in Radicchio Cups
Main Course - Haddock Thermidor
Dessert - St. Clement's Delight
4 tablespoons olive oil
juice 1 lemon or more to taste
4 spring onions chopped
6 tablespoons chopped flat leaf parsley
3 tablespoons chopped fresh mint
2 tomatoes, peeled, seeded and diced
6oz feta cheese, cubed
salt and black pepper
1 head radicchio
flat leaf parsley sprigs to garnish
(see measure conversions for more information)
- Drain thoroughly in a sieve and allow to cool.
- Mix together the oil, lemon juice and seasoning.
- Add the Bulgar wheat, then mix well, making sure all the grains are coated with the dressing.
- Leave at room temperature for about 15 minutes
- Stir in the spring onions, parsley, mint, tomatoes and feta cheese.
- Taste and adjust the seasoning if necessary.
- Separate out the leaves from the radicchio and select the best cupped shaped ones.
- Spoon a little of the Tabbouleh into each one.
- Arrange on individual plates or on a serving platter and garnish with flat leaf parsley sprigs.
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Comment Script
This recipe is part of the March 2007 Mothers Day Recipes Menu
Starter - Feta Tabbouleh in Radicchio Cups
Main Course - Haddock Thermidor
Dessert - St. Clement's Delight
How to make feta tabbouleh in radicchio cups:
Mothering Sunday is on 18th of March in the UK this year and here is a tasty menu for the whole family to enjoy on that day. For starter Feta Tabbouleh in Radicchio Cups, then for a delicious main course Haddock Thermidor and to follow St Clements delight.
Ingredients
4oz Bulgar wheat4 tablespoons olive oil
juice 1 lemon or more to taste
4 spring onions chopped
6 tablespoons chopped flat leaf parsley
3 tablespoons chopped fresh mint
2 tomatoes, peeled, seeded and diced
6oz feta cheese, cubed
salt and black pepper
1 head radicchio
flat leaf parsley sprigs to garnish
(see measure conversions for more information)
Method
- Cook the Bulgar wheat according to the instructions on the packet.- Drain thoroughly in a sieve and allow to cool.
- Mix together the oil, lemon juice and seasoning.
- Add the Bulgar wheat, then mix well, making sure all the grains are coated with the dressing.
- Leave at room temperature for about 15 minutes
- Stir in the spring onions, parsley, mint, tomatoes and feta cheese.
- Taste and adjust the seasoning if necessary.
- Separate out the leaves from the radicchio and select the best cupped shaped ones.
- Spoon a little of the Tabbouleh into each one.
- Arrange on individual plates or on a serving platter and garnish with flat leaf parsley sprigs.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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