Guess what?! As of tomorrow, I am done exams and going home for a wonderful 4 months of summer! Goodbye textbooks, hello beaches, barbecues, and popsicles!
Unfortunately I still have 2 exams between now and noon tomorrow. Then I have to pack up my car and get home in time for dinner. I’m hoping I can talk my parents into going out for sushi to celebrate!
Since I really should be studying right now, I’m going to make this a quick post about a this bulgur, lentil, and feta salad I made last week and totally forgot to post about. I was craving a fresh summery salad with beans and herbs, so I started with a can of lentils I had to use up, added a little Mediterranean inspiration, and came up with this:
Bulgur, Lentil and Feta Salad | Vegetarian
Serves 2-3 as a main meal
1 cup of uncooked bulgar
1 can of lentils (540 ml)
1 pint of cherry tomatoes, quartered
1/2 a cucumber, sliced and quartered
2 green onions, sliced
1 cup of fresh parsley
1/2 cup of feta cheese
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 clove of garlic, crushed
Cook the bulgur ahead of time according to the package directions and give it enough time to cool. In a bowl, combine the lentils, tomatoes, cucumber, green onion, parsley and feta cheese. In a separate bowl, whisk together the olive oil, lemon juice and garlic. Add the dressing and cooled bulgur to the salad and combine.
This was so light and fresh! I have a feeling I’m going to be making a lot of grain and bean salads this summer.
Okay I’m off to study. Next time I post I’ll be done exams. Hurray!