Bulgur Wheat with Mint, Feta and Veggie 'Chorizo' Sausages.
You can have Bulgur Wheat with Mint, Feta and Veggie 'Chorizo' Sausages using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Bulgur Wheat with Mint, Feta and Veggie 'Chorizo' Sausages
- Prepare of Serves: 1 person.
- Prepare 80 g of bulgur wheat, pre-cooked according to packet instructions,.
- It's 1 of red chilli cut into thin rings,.
- Prepare 3 of chorizo and red pepper veg sausages, (I used Linda McCartney),.
- You need 40 g of red onion, sliced,.
- You need 1 clove of garlic sliced thin,.
- You need 30 g of small cherry tomatoes, sliced into halves,.
- It's 35 g of rocket leaves,.
- It's 60 g of reduced fat feta cheese,.
- It's 1 tsp of dried mint, or a few fresh mint leaves (alternative),.
- It's of Salt and pepper to season,.
- Prepare 1 tbsp of extra virgin olive oil.
- You need of Frylight or vegetable/sunflower oil for frying,.
Bulgur Wheat with Mint, Feta and Veggie 'Chorizo' Sausages instructions
- Take a mixing bowl and add the cooked bulgur wheat. Season with salt and pepper and add the mint and 1/2 tbsp of the olive oil. Stir it through..
- Turn the hob into a medium to high heat. Take a frying pan and spray Frylight to cover base, or alternatively add 1tbsp of vegetable/sunflower oil. Add the sausages and cook for a few minutes, turning when necessary. Add the red onions to the pan alongside the sausages and cook until the onions are slightly charred on the edges. Add a couple more sprays of oil if needed, then add the sliced garlic. Cook for a further minute or two..
- Once the sausages are cooked through remove the frying pan from the heat. Add the cooked garlic and onion to the bulgur wheat mix, then slice up the sausages, gently mix together until everything is evenly combined..
- Add the chopped red chillies, rocket, feta and tomatoes to the mixing bowl with the bulgur wheat in, toss everything together once more..
- Serve up in a shallow bowl, drizzle over the other 1/2 tbsp of extra virgin olive oil to finish..
