bulgur wheat salad
A bulgur wheat salad which handily recycles leftovers from a Lebanese classic, bulgur wheat and tomatoes. If you don’t have leftovers, follow the instructions on the packet to prepare the bulgur wheat, adding a lemony dressing for more flavour at the end. This is a salad where the bulgur wheat is king. While tabbouleh is definitely not a bulgur wheat salad, this one makes good use of coarse cracked wheat. Since it’s parboiled, it’s much easier to cook than rice and absorbs flavours without becoming saturated.
It’s worth having leftovers when another dish this good can be so easily created for a different meal the following day. Choose whatever you’ve got to hand, something crunchy, some herbs, and some cheese are good starting points. You can add a sharp lemony dressing, but we’ve just added a generous helping of Zejd extra virgin olive oil for flavour and for its health benefits.
serves 2
ingredients
leftovers from the bulgur wheat and tomatoes recipe (at least 100g)
2 spring onions, sliced at an angle
75g ricotta or feta cheese, crumbled
40g walnuts, chopped
a small handful of parsley (or another herb), chopped
2 tbsp Zejd extra virgin olive oil
salt & pepper
method
- Tip the leftover bulgur wheat into a large bowl. Add the sliced spring onions, chopped parsley or herbs, walnuts and season with salt and pepper and mix well.
- Divide up the salad between 2 plates, and scatter the ricotta or feta on top. Drizzle over the extra virgin olive oil.
Serve with some green cracked souri olives alongside and some oatcakes.