Sunday, 5 July 2009


This is a really good fresh and light salad. It's great as part of a main meal, or as part of a mezze spread. I got the recipe from the Moro cookbook which is a great cookbook for middle eastern and eastern med food, particularly mezze style dishes.

serves 2
40g bulgar wheat
200g cherry tomatoes
couple of small bunches of flat leaf parsley, roughly chopped
1 small bunch of mint, roughly chopped
2 spring onions, finely chopped

1 garlic clove, crushed to a paste with salt
two pinches cinnamon
2 pinches allspice
2 tbsp lemon or lime juice
3 tbsp olive oil
sea salt and pepper

cut the tomatoes in half, deseed, then chop in half again
prepare the bulgar wheat - go with the instructions on the packet - I usually boil for 10-15 mins then rinse with cold water to serve in a salad
mix the tomatoes with the herbs and bulgar wheat
make the dressing by mixing all of the ingredients apart from the olive oil together - this is because they will mix better without the oil - then add the oil
toss the salad in the dressing just before serving

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