Tuesday, 10 March 2009

Recipe: Bulgur salad for a sunny day

I have to give my mum complete and utter credit for this, my first recipe post. Tonight I am going to cook a roast lemon and chicken dish - which would be the perfect accompaniment. I will post recipe and pictures tomorrow.

This picture is of one of my all time favourite meals. It was eaten in Sardinia, on the porch of a rented villa, and consisted of tomatoes, avocado, bread, lemon and cheese. It was so simple, all completely fresh and was one of those perfectly messy meals where hands and clothes and tablecloth were all stained with olive oil and white wine and crumbs by the end of the night. Bliss.

Lemony Bulgur Salad
Serves 4-6 as side dish

Half packet of bulgur wheat
Cherry tomatoes,
Lemon and lime juice
Capers or olives

Soak the bulgur in hot water, change water two times until the bulgur almost doubles in size and is soft.
Rinse well in cold water.
Chop the tomatoes into quarters or even smaller.
Add to bulgur.
Half the cucumber lengthwise and then half each half. Take out the pips and squidgy middle.
Chop the quarter of cucumber into sugar cube size pieces. Add to bulgur.
Add lemon and lime juice, olive oil, finely chopped parsley lots of salt and pepper and chopped olives or capers.

Eat with pitta bread, or with Roast Lemon and Chicken.

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