Summer salad with feta, peach and avocado recipe

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 575 calories / serving
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This salad combines some of the season's best fruit and veg into a tasty light lunch or an elegant starter for summer dining al fresco.

Put the bulgur wheat into a sieve and rinse under cold water. Tip into a large pan and pour over a kettle-full of boiling water. Place over a high heat and simmer for 20 minutes, until tender. Drain, then rinse with cold water and drain well again. Set aside.

Put the chilli, spinach, spring onions, coriander stalks and three-quarters of the leaves into a food processor, with half the olive oil and half the lime juice. Blitz to a paste, then stir into the bulgar wheat. Spoon onto a platter.

Preheat a griddle pan over a high heat. Griddle the pepper and peach slices for about 5 minutes, until lightly charred. Scatter them over the bulgar wheat.

Add the avocado chunks to the salad along with the remaining lime juice and feta. Drizzle with olive oil, scatter over the remaining coriander leaves and serve with lime wedges.

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  • Ingredients

  • 300g (10oz) bulgur wheat
  • 1 large red chilli, stalk removed
  • 100g (3 1/2oz) spinach leaves
  • 4 spring onions, trimmed
  • 1 x 31g pack fresh coriander
  • 5 tbsp extra-virgin olive oil
  • 1 lime, juiced, plus wedges to serve
  • 2 red peppers, deseeded and sliced
  • 2 peaches, sliced into thin wedges
  • 1 ripe avocado, peeled and cut into chunks
  • 100g (3 1/2oz) feta cheese, crumbled
  • Energy 2410kj 575kcal 29%
  • Fat 28g 40%
  • Saturates 7g 37%
  • Sugars 11g 13%
  • Salt 1g 17%

of the reference intake
Carbohydrate 69.8g Protein 14.9g Fibre 10.7g


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