This week's recipe for two, made in no more than 30 minutes for less than Dh30.
Baked feta and bulghur wheat salad
1 small punnet cherry tomatoes (about 120g)
1 small cucumber
1 red onion
1 bunch mint
1 packet bulghur wheat
150g block feta cheese
Total cost: Dh28.50
Preheat the oven to 200ºC/fan 180ºC/gas 6. Slice the cherry tomatoes in half. Drizzle a little olive oil over the base of a baking dish and arrange half of the tomatoes on top, cut side up. Season with a little salt and plenty of black pepper and place the block of feta cheese on top. Scatter over the remaining tomatoes and cover loosely with foil. Cook in the oven for 20 minutes, removing the foil five minutes before the end so that the cheese browns.
Tip 200g of bulghur wheat into a saucepan and cover with 400ml of water. Bring to the boil then reduce the heat to a simmer, cover with a lid and cook for 15 minutes.
Peel the cucumber, slice it in half lengthways and remove the seeds. Slice as finely as you can into thin half moons. Place in a small bowl, season with salt and a splash of white vinegar and mix well. Peel and slice the red onion and finely chop the mint leaves.
Tip the bulghur wheat into a large bowl, drizzle generously with olive oil, season with salt and black pepper and mix really well. Add the cucumber, red onion and mint leaves and stir until well combined. Transfer the mixture to a large serving plate. Crumble the baked feta into pieces and add to the salad along with the cherry tomatoes.
The 30 in 30 recipe works on the premise that you have some basic store staples - such as oil, vinegar, butter, salt and pepper - at your disposal.