Bulgar with Kalamata Olives, Grilled Bell Peppers, Cherry Tomatoes and Sheep Cheese

Ingredients (4 servings):

  • 1 package NENI am Tisch bulgar
  • 1 glass of kalamata olives
  • 2 red onions
  • 3 cloves of garlic
  • 1 pickled lemon
  • 250g cherry tomatoes
  • 2 red bell peppers
  • 1 bunch of basil
  • 1 bunch of parsely
  • 1 bunch of dill
  • 1 pickled pepper
  • 150g feta cheese
  • salt
  • balsamic vinegar
  • olive oil


Cover ¼ liter glass of course bulgur with lukewarm water and let it sit for one hour.
In the meantime, prepare the bell peppers on either a charcoal grill or directly over the gas stove. When using the stove, the pepper must be burned over the open flame until its peels are charred. Then sprinkle them with salt and put them into a plastic bag, tightly closed. Let them ‘sweat’ for 5 minutes, then easily remove the peels.
Drain the swollen bulgur and place in a bowl. The rest of the ingredients are to be added as follows, with the exception of the herbs and feta cheese: coarsely chop the glass of kalamata olives and the ½ green pickled pepper (for spiciness). Finely chop the 2 garlic cloves and 3 pickled lemons, slice the 2 red onions into thin rings, half the 250 grams of cherry tomatoes, cube the 2 peeled bell peppers. Stir in 5 tablespoons of olive oil as well as 2 to 3 tablespoons of lemon juice or balsamic vinegar (according to taste).
Only at the end carefully mix in the cubes of feta cheese so that the mixture keeps its consistency and doesn’t crumble.

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