Bulgur Salad

Inspired by Yotam Ottolenghi

“Historically, bulgur was generally the rural people’s food in the Middle East, while rice was for more affluent city folk. Still bulgur- boiled wheat that has been dried and cracked or ground was a staple to many Palestinians. Today, this differentiation is less relevant, with bulgur gaining popularity with everybody.” - Yotam Ottolenghi

This is a sweet hearty vegan dish. It may be accompanied as a side dish to any meal.

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INGREDIENTS

• 1 cup/ 150 g fine bulgur

• 2/3 cup / 140 ml boiling water

• 1/4 60 mls cup olive oil

• 1/3 cup/ 30g golden raisins

• 3 1/2 tbsp/ 50 ml warm water

• 1/3 oz / 10 g cilantro, chopped, plus extra to finish

• 1/3 oz /10 g mint, chopped

• 1/3 cup / 50 g pitted green olives, halved

• 1/3 cup / 30 g sliced almonds, toasted

• 3 green onions, chopped

• 1 1/2 tbsp freshly squeezed lemon juice

• 1/2 cup / 120 g Greek yogurt

• Salt

THIS IS HOW WE DO IT

1. Place bulgur in a large bowl and cover with the boiling water

2. Soak the raisins in the warm water. After 10 minutes, drain the raisins

3. Add raisins them to the bulgur add the oil

4. Add the remaining ingredients

5. Pinch of salt

6. mix it up

7. Taste and add more salt if necessary

8. Enjoy!

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