Denise says:

  • This salad can be served hot, warm or cold which means if you make it for Friday night, it is still good for Shabbat lunch.
  • One of the world’s oldest trees, the fig tree can be traced back to the earliest historical documents and features prominently in the Torah starting with Adam and Eve. Figs have a unique, sweet taste, soft and chewy texture and are filled with slightly crunchy, edible seeds. There are multiple varieties of fig, varying widely in colour and texture.
  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Serves: 4-6 people

Ingredients:

  • 200g bulgur wheat
  • 400ml vegetable stock -hot water with 2 tablespoon stock powder or 1 stock cube
  • 2 tablespoons olive oil
  • 2 large red onions, peeled and coarsely chopped
Spice Mix
  • 1 tablespoon dried mixed herbs
  • 1 teaspoon paprika
  • 1 teaspoon dried coriander
  • 2 tablespoons each chopped fresh mint and parsley
  • 4 ripe black figs, sliced in quarters lengthways
  • 2 tablespoons toasted sesame seeds
  • 75g Baby plum tomatoes – cut in half
  • 100g chopped curly kale – large stalks removed Salt and pepper – to taste
 

Method

  1. To toast the bulgur wheat place the dry grain into a large saucepan under a medium heat. Cook stirring from time to time until the grain changes colour to slightly golden. Remove from the heat.
  2. Add the stock very gently as it will spit. Continue to cook for about 5 minutes or until the grains are soft. Set aside to cool.
  3. In a separate saucepan, heat the oil and sauté the onions with the spice mix for about 5 minutes. Cool and set aside.
  4. Fluff the cooked bulgur wheat with a fork then stir in the onion mixture, fresh figs, mint and parsley. Taste and season accordingly.
  5. Transfer the salad to a large bowl, stir in the tomatoes, kale. Top with toasted and sesame seeds.
  6. Drizzle with oil if you like. Serve with a lemon wedge