Denise says:
- This is a colourful salad that works all year round. You can vary the grain and substitute with quinoa or rice to make it gluten free. Edamame, as a soy bean, contain all 9-amino acids and is a complete protein.
- Perfect for vegans and vegetarians and for meat eaters who fancy a meat free meal.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Serves: 4 people
Ingredients:
- 25g bulghur wheat
- 150ml vegetable stock
- 200g edamame beans – frozen defrosted
- Dressing
- 1 tablespoon za’atar
- 4 tablespoons extra virgin olive oil
- Zest and juice 1 lemon
- ½ small garlic clove – peeled and grated
- ~
- Salad
- 4 spring onions- chopped
- 1 large ripe beef tomato – chopped
- Large bunch fresh parsley
- 4 tablespoons fresh mint – leaves only chopped
- Sumac for sprinkling
Method
- Cook the bulgur wheat and the edamame in the vegetable stock. Bring to the boil and simmer for about 10 minutes or until cooked. Drain and set aside.
- Combine all the dressing ingredients together and set aside.
- Mix all the salad ingredients together, then stir in the bulghur wheat and edamame.
- Season and finish with a sprinkling of sumac.
Tagged in: Buffet, Bulghur Wheat, Dinner Party, Edamame, Garlic, lemon, Lunch, Mediterranean, Mint, Parsley, Shabbat, Side dish, Starter, Tomatoes, za'atar