Tomato + bulgur wheat salad

Tomato + bulgur wheat salad

By
From
Eat This, My Friend
Serves
2 for lunch, or more as a side
Photographer
Jade O'Donahoo; Huw Rogers

The tomatoes are the star of the show here, so make sure you use only the best. I like to use a medley. This dish is one of my favourite summertime lunches, and is always a welcome addition to any barbecue.

Ingredients

Quantity Ingredient
200g fine bulgur wheat
50g pepitas
400g cherry tomatoes, halved
3 spring onions, sliced into thin rounds
small handful chopped parsley

Dressing

Quantity Ingredient
100ml olive oil
80ml lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice

Method

  1. In a bowl, combine the bulgur wheat with 200 ml boiling water. Cover with a plate and set aside for 15 minutes.
  2. Dry toast the pepitas in a frying pan over high heat. Toss regularly, and remove from the heat as soon as they begin to colour.
  3. Make the dressing by combining the ingredients in a screw-top jar and shaking well to emulsify.
  4. Pour the dressing over the bulgur wheat and toss well. Add the tomatoes, spring onions and parsley and combine gently. Taste, and adjust the seasoning if necessary, then top with the pepitas.
  5. The salad is best eaten on the day it is made.

Try This

  • Serve with a side of Lemon + olive baby potatoes.
Tags:
Vegetarian
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