Saturday, 28 April 2012

Bulgur Wheat Salad - two ways


Bulgur is Toasted Cracked Wheat. It makes a crunchy salad and stores well in the fridge for a few days. I have made two salads with simple ingredients.

You will Need:

Salad #1


  • 1 cup bulgur wheat
  • 1 cup boiling water
  • 1/2 lemon zested, then juiced
  • 1 clove garlic- crushed or chopped fine
  • 1/2 cup chopped parsley
  • 3-4 tbsp olive oil
  • 1 tbsp fresh red chili -chopped fine
  • 2 stalks celery- chopped fine
Salad #2
  • all above ingredients plus
  • 1/2 apple sliced thin-skin on
  • 2 tbsp apple cider vinegar
  • 1/4 dried cranberries- chopped fine


Step 1: in a small bowl add dry bulgur wheat and boiling water. Stir and cover with plastic wrap and let sit for 30 minutes.


Step 2: After 30 minutes the water will all be absorbed into the wheat. Add the wheat to a larger bowl.


Step 3: zest then juice the lemon into the bowl. Chop parsley, garlic, red chili and celery. Add them to the bowl. Add olive oil  and taste. If you need more olive oil or lemon add some. 


I served this salad on Bibb lettuce with a drizzle of really good olive oil and salt and pepper.


Salad #2 The second salad adds a few more ingredients. Some slices of apple, some chopped dried cranberries and some cider vinegar. The cider vinegar along with the lemon is really nice because it's sweet and tart.

Finish with a drizzle of good olive oil, salt and pepper.

It stores well in the fridge for a few days. When serving it after being in the fridge you can refresh the salad by adding a bit more lemon or/and a bit more oil.









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