Tabbouleh with sweet potatoes, feta and pumpkin seeds
A super tasty and easy recipe for tabbouleh with sweet potatoes, Greek feta, pumpkin seeds and pomegranate. Perfect for a light lunch of dinner and makes great leftovers.
2small sweet potato,peeled and diced (ca. 325-350 g)
1 1/4cupbulgur(225 g)
1 3/4cupwater(430 ml)
Juice from 1 lemon
2small bunches flat-leaf parsley,chopped
1small bunch fresh mint,chopped (4-5 tablespoons)
1small red onion,finely chopped
100gfeta,crumbled (more if desired)
1/2cuptoasted pumpkin seeds(pepitas) (50 g)
seeds from 1/2 pomegranate
sea salt and freshly ground pepper,to taste
In large non-stick skillet (or wok), heat 2 tablespoons olive oil over medium to medium-high heat, add the sweet potatoes and cook, stirring occasionally, until softened (about 8 minutes).
Add the bulgur and water, and bring to a boil. Cover, reduce the heat to low, and simmer for 10 minutes.
Remove from the heat. Let sit, covered, for 2-3 minutes, until bulgur absorbs the water, but is still moist. Let cool for a few minutes (see notes), then fluff with a fork.
Transfer to a large bowl, add the remaining oil and lemon juice. Toss gently, then add the herbs, red onion, feta, pumpkin seeds and pomegranate seeds. Season with salt and pepper.
Serve and enjoy!
This salad can be served slightly warm or at room temperature and also makes great leftovers.
To toast the pumpkin seeds, heat a skillet over medium-high heat. NO oil. Add the pumpkin seeds and toast, giving the pan a shake every so often, for about 4-5 minutes until the pumpkin seeds puff up, some of them pop, and some turn golden brown. Transfer to a plate to allow them to cool.
For this recipe, I use authentic Greek feta made 85% sheep’s milk and 15% goat’s milk, which comes from the Greek island of Lesbos. This is the real stuff and it holds the PDO (Protected Designation of Origin) to prove it.