250 g bulgur and quinoa
100 g baby plum tomatoes – 100 g feta cheese
30 g taggiasca olives
1 diced carrot
1 diced courgette
salt, pepper, oregano and extra-virgin olive oil to taste
Cut the tomatoes, olives and feta into small pieces. Add salt, pepper, oregano and a drizzle of oil and leave to marinate.
Meanwhile, brown the carrot and courgette for 5 minutes in a pan with a drizzle of oil, salt and pepper. Add the bulgur and quinoa and marinaded ingredients to the vegetables. Sauté for 1 minute and serve with oregano to taste. Can’t you just smell it?
