Starter Recipes > Feta Tabbouleh in Radicchio Cups

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.


4oz Bulgar wheat
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)


- 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.