Juicy sweet watermelon combined with salty creamy feta cubes are already well known combo but this time we invited bulgur to join the party!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Cook the bulgur in boiling salted water according to package instructions. Wash the herbs, shake dry and chop finely. Wash the cucumber, pat dry, cut lengthwise in half and scrape out the flesh with a spoon. Cut the cucumber into thin crescents.
In a salad bowl, mix the bulgur with the herbs, cucumber, vinegar, and oil. Season with salt and pepper.
Peel the watermelon and flatten the sides and the curved top with a knife. Then cut the melon into 3 x 3 cm cubes. Cut the feta into cubes as well. Skewer a melon cube and a feta cube one after the other on a wooden skewer until the skewer is full.
Heat a griddle pan with olive oil over medium-high heat. Roast the skewers on all sides for about 2 minutes.
For the topping, wash the herbs, shake dry and chop finely. In a small bowl, mix the herbs with the olive oil.
Serve the skewers with the bulgur salad and garnish with the herb oil.
Preparing In The Kitchen
Cook the bulgur in boiling salted water according to package instructions. Wash the herbs, shake dry and chop finely. Wash the cucumber, pat dry, cut lengthwise in half and scrape out the flesh with a spoon. Cut the cucumber into thin crescents.
In a salad bowl, mix the bulgur with the herbs, cucumber, vinegar, and oil. Season with salt and pepper.
Peel the watermelon and flatten the sides and the curved top with a knife. Then cut the melon into 3 x 3 cm cubes. Cut the feta into cubes as well. Skewer a melon cube and a feta cube one after the other on a wooden skewer until the skewer is full.
Heat a griddle pan with olive oil over medium-high heat. Roast the skewers on all sides for about 2 minutes.
For the topping, wash the herbs, shake dry and chop finely. In a small bowl, mix the herbs with the olive oil.
Serve the skewers with the bulgur salad and garnish with the herb oil.
