Minty beetroot salad with cheese and bulgur

INGREDIENTS

• 1.8 oz bulgur
• 2 oranges
• 1 clove garlic
• 1 tsp cider vinegar
• 3 tbsp spearmint
• 3 spring onions
• 4 walnuts
• 4 black olives
• 2 beets
• 1.4 oz feta cheese

TOOLS

• 1 small pan
• 1 zester
• 1 squeezer
• 1 colander
• 1 spoon
• 1 bowl
• 1 container
• 1 knife

Peel garlic and one orange, then chop them. Zest the other orange, then squeeze it.

Chop spearmint, spring onions, walnuts, black olives and beets.

Heat a small pan and add bulgur. Add 0.3 cups of water and boil for 5 minutes to get cooked bulgur.

Drain cooked bulgur in a colander.

Combine bulgur, chopped oranges, orange zest, orange juice, garlic, cider vinegar, spearmint, spring onions, walnuts, and black olives in a bowl with a spoon. Next, mix in beets and feta cheese, then pour the contents of the bowl into a container.

It’s ready to be served !