Bulgar wheat salad: Difference between revisions
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== Ingredients == | == Ingredients == | ||
* | * 120g Bulgur Wheat. | ||
* | * 240ml boiling water. | ||
* | * 16–20 black olives (pitted and halved or chopped). | ||
* | * 350g baby plum or cherry tomatoes (halved). | ||
* | * ¼ large cucumber (cut into small chunks). | ||
* | * 4 spring onions (thinly sliced) | ||
* | * A handful of fresh mint and flat-leaf parsley (chopped). | ||
* 150g feta cheese (crumbled, optional). | |||
=== Dressing === | === Dressing === | ||
* 2 tablespoons extra-virgin olive oil and the juice of 1 large lemon | |||
* Seasoning | |||
* 1 | |||
* | |||
== Directions == | == Directions == | ||
Revision as of 17:34, 4 November 2026
Other recipes | Savory sauces and side dishes
Bulgar wheat salad
Based on Tomato avocado bulgar wheat salad. This is more detailed for my food processor.
Ingredients
- 120g Bulgur Wheat.
- 240ml boiling water.
- 16–20 black olives (pitted and halved or chopped).
- 350g baby plum or cherry tomatoes (halved).
- ¼ large cucumber (cut into small chunks).
- 4 spring onions (thinly sliced)
- A handful of fresh mint and flat-leaf parsley (chopped).
- 150g feta cheese (crumbled, optional).
Dressing
- 2 tablespoons extra-virgin olive oil and the juice of 1 large lemon
- Seasoning
Directions
- Put the bulgur wheat in a pan with the stock cube and cook following the pack instructions. Drain and set aside to cool a little.
- Whisk the dressing together.
- Put the avocado in a bowl and pour over the remaining lime juice.
- Tip the bulgur wheat onto a serving platter, then top with the cucumber, lime zest, radishes, parsley, avocado, torn basil and cress.
- Add the tomatoes, then drizzle over the dressing and scatter over the whole basil leaves.
