Denise says:
- This is a delicious light and colourful summer salad that is ideal with any side dish or embellished with feta cheese or cooked broad beans, tofu, avocado or even chopped cooked chicken.
- Put on the menu as a side dish for Yom Tov – the whole family will love it!
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Serves: 4-5 people
Ingredients:
- 75g bulgur wheat
- 150ml water
- 1/2 tablespoon vegetable stock powder
- 1 clove garlic, finely chopped
- ~
- 3 spring onions – finely chopped
- 300g strawberries – roughly chopped
- 50g heirloom/ cherry tomatoes – roughly chopped
- 1 cucumber –finely chopped with skin on
- 10g finely chopped mint leaves
- 10g finely chopped flat-leaf parsley ~
- For the Dressing
- 20ml extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Zest and juice of 1 small lemon
- ½ teaspoon sea salt
- 1 teaspoon freshly ground pepper
Method
- Put the bulghur wheat into a saucepan with 150ml water. Add ½ tablespoon vegetable stock and bring to a boil for 5 minutes.
- Turn off the heat, leave covered and set aside for 15 minutes or until the liquid is absorbed.
- Stir in the garlic, fluff with a fork, and set aside to cool.
- Put the spring onions, strawberries, tomatoes and cucumbers in a bowl.
- Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper and stir everything to mix well.
- Taste for seasonings and serve chilled or at room temperature.