Salade de boulgour, pastèque et feta



  • 80 g (0,176 lbs) raw bulgur
  • 1 small watermelon
  • 150 g (0,33 lbs) cherry tomatoes
  • 200 g (0,44 lbs) feta
For the vinaigrette
  • 1 lemon
  • 5 tbsp olive oil
  • 1 small bunch fresh mint
  • salt and pepper


Cook the bulgur according to the package directions. Refresh under cold water, drain and set aside.
Cut the watermelon and feta into cubes. Cut the cherry tomatoes in half. Chop the fresh mint. Zest and squeeze the lemon.
Mix the lemon juice and zest with 5 tablespoons of olive oil. Add the chopped mint, salt and pepper.
Mix the bulgur with the watermelon, cherry tomatoes, feta and vinaigrette. Serve well chilled.


 

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