Pea, Mint and Feta salad.


After a week eating as much as I wanted in a hotel buffet restaurant it really is time to sort myself out before my big 40th in Vegas!! lots of lard to lose so there’s gonna be plenty of healthy recipes I am afraid!

I adapted this from a Tabbouleh recipe in a 500 calorie cookbook, I just felt there was lots missing so added things I thought would go well. I used 50/50 bulgar wheat and quinoa but you could just use one or the other or even cous cous.

Serves 2

50g Bulgar wheat
5og Quinoa
Juice of 1/2 a lemon
1 little gem lettuce shredded
1/4 cucumber chopped into matchsticks
1 tbsp chopped flat leaf parsley
1 tbsp chopped mint
100g Feta cheese – crumbled
50g frozen peas
50g frozen edamame beans
3 whole pickled beetroots cut into wedges

Pour boiling water onto a bowl of peas and edamame beans to defrost.

Cook the quinoa/bulgar wheat in boiling water with a vegetable stock cube or magi cube until soft then drain and rinse under cold water.

While it is cooking add the chopped herbs, cucumber, lettuce, feta, defrosted beans and peas to a bowl and mix well with the lemon juice and a pinch of salt and black pepper.

Add the cooled grains and stir well adding more lemon juice if needed.

Decorate with the beetroot wedges and enjoy. Avocado wedges would also go very nicely but would bring the calorie count up considerably!

You could also stick this in a pitta if you need a bit of stodge and serve with some minted yoghurt.


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