Bulgar, Red Pepper, Cucumber, and Feta Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
From “North African Cooking” by Hilaire Walden. Ingredients:
1 1/2 cups bulgur wheat |
1 1/4 cups boiling water |
4 tablespoons olive oil |
3 tablespoons fresh lemon juice |
2 tablespoons fresh mint, chopped |
3 tablespoons fresh cilantro, chopped |
salt and pepper, to taste |
1 roasted red pepper, peeled and sliced |
1 bunch scallion, chopped (green onions) |
2 garlic cloves, minced |
1/2 cucumber, coarsely chopped |
2 cups feta cheese, crumbled |
oil-cured black olive, to serve (optional) |
lime wedge, to serve |
Directions:
1. Place the bulgar wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
2. In a mixing bowl, whisk together the oil, lemon juice and seasoning.
3. Pour oil mixture over the bulgar wheat, add the herbs and mix well.
4. Then mix in the remaining ingredients.
5. Cover and chill until required.
6. Stir in olives just before serving if desired.
7. Serve garnished with lime wedges.
|
|