Ingredients
- 2 small sweet potato, peeled and diced (ca. 325-350 g)
- 4 tablespoons olive oil
- 1 1/4 cup bulgur (225 g)
- 1 3/4 cup water (430 ml)
- Juice from 1 lemon
- 2 small bunches flat-leaf parsley, chopped
- 1 small bunch fresh mint, chopped (4-5 tablespoons)
- 1 small red onion, finely chopped
- 100 g feta, crumbled (more if desired)
- 1/2 cup toasted pumpkin seeds (pepitas) (50 g)
- seeds from 1/2 pomegranate
- sea salt and freshly ground pepper, to taste
Instructions
- 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!
Nutrition
Notes
- 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.