Warm Bulgur Salad with Sesame-Crusted Feta by Tanerxaydin

Ingredients

• 1 cup bulgur
• 2 cup vegetable broth or water
• 1 block (200g/7 oz) feta cheese
• 1/4 cup sesame seeds
• 1 medium zucchini, sliced
• 200g (7 oz) green beans, trimmed
• 1/2 cup olive oil, divided
• 1/2 lemon, juiced
• 1 tsp honey
• 1 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 1 small shallot, finely chopped
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

Instructions

1. Cook the bulgur: In a medium saucepan, combine bulgur with vegetable broth or water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until the liquid is absorbed and bulgur is tender. Fluff with a fork and set aside to keep warm.
2. Prepare the vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, honey, balsamic vinegar, Dijon mustard, finely chopped shallot, 1/4 tsp salt, and 1/8 tsp black pepper until well combined.
3. Sauté the vegetables: Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté for 3-5 minutes until tender-crisp. Add the trimmed green beans and continue to sauté for another 3-4 minutes until bright green and slightly tender. Season with salt and pepper to taste. Remove from skillet and set aside.
4. Prepare the sesame-crusted feta: Slice the block of feta cheese into 4-6 pieces. Place the sesame seeds on a shallow plate. Gently press each feta slice into the sesame seeds, ensuring both sides are well coated. Heat the remaining 1 tbsp of olive oil in the same skillet over medium-high heat.
5. Pan-fry the feta: Carefully place the sesame-crusted feta slices into the hot skillet. Cook for 2-3 minutes per side, or until golden brown and crispy. Remove from heat.
6. Assemble and serve: In a large bowl, combine the warm bulgur and sautéed vegetables. Drizzle generously with the prepared vinaigrette and toss gently to coat. Top the salad with the warm, crispy sesame-crusted feta and serve immediately.