Herbed Bulgur Salad

 

Herbed Bulgur Salad
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Ingredients
  1. 1/2 cup dry bulgur (cracked wheat)
  2. 1 cup boiling water
  3. big handfuls of fresh parsley and cilantro, leaves pulled off the stems and coarsely chopped (a bunch or two)
  4. a smaller handful of mint and/or dill
  5. a small handful of chopped toasted walnuts
  6. juice of a big, juicy lemon
  7. a good drizzle of good olive oil
  8. if you like: tiny tomatoes, crumbled feta, shaved cucumber
Instructions
  1. Put the dry bulgur into a bowl and pour the boiling water overtop; cover with a plate and let stand for 10-15 minutes. Pour off any water than hasn't been absorbed (I like to do this in a sieve, shaking it to make sure all excess moisture is gone) and transfer to a bowl and set aside or in the fridge to cool.
  2. Add the herbs, squeeze over the lemon juice and a good glug of oil, toss and add the toasted walnuts (and anything else you think would taste good). Serves 4-6ish.
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Many people overlook fresh herbs as a potential salad ingredient – classic Middle Eastern tabbouleh is a notable exception, loaded with flat-leaf parsley, grains and typically cucumbers and tomatoes. It’s a perfect candidate if you have all three growing in your back yard (or at their peak at the farmers’ market), but if you want to make use of a wider variety of herbs, this leafy, herb-heavy bulgur salad is packed with green goodness: parsley, cilantro, mint and dill, but you could use anything you have on hand and love. 

This salad is simple to make – bulgur is simply soaked in boiling water, so you can plug in the kettle and don’t even need to put a pot on the stove. A squeeze of lemon gives it a brightness and brings out all the green, herbal flavours, and a drizzle of olive oil adds richness, healthy fats, and smooths everything out. We added a handful of chopped toasted walnuts, but pine nuts would  be delicious too. Feel free to add tomatoes and cukes to make it more like a classic tabbouleh.

Watermelon + Feta Salad with Mint

There are few summer salads I enjoy as much as one made with chunks of cool, crunchy, sweet watermelon and salty, briny feta, punctuated with leaves of fresh mint from the garden. It’s as easy as salads get, and looks amazing on a shallow platter on the table. Because watermelon has such a high water content, the salad is refreshing – and easy to get on your fork, unlike spring greens on a hot day.

I like to drizzle mine with a balsamic reduction, which you can make yourself by simply reducing balsamic vinegar in a small saucepan until it reduces by about a half, or buy by the bottle at most grocery stores. It holds onto the watermelon and feta better, without getting runny like straight up vinegar can.

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