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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A hearty salad perfectly suited as a main dish. Serve with some warm pita as a side. Ingredients:
5 ounces bulgur (bulgar) |
olive oil |
1 large red onion, quartered and sliced finely |
4 ounces baby spinach, stemmed and roughly chopped |
2 ounces pine nuts, toasted (sub sunflower seeds if pine nuts are unavailable) |
10 cherry tomatoes, halved |
1 tablespoon tahini |
2 tablespoons water |
1 lemon, juice of |
3 tablespoons plain yogurt |
Directions:
1. Heat a saucepan of water to boiling.
2. While the water is coming to the boil, rinse the bulgur well in running water; drain.
3. Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side.
4. Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent.
5. Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
6. Whisk the tahini, water, lemon juice and yogurt together in a small bowl.
7. Mix well, adding a little more water if necessary.
8. Pour this dressing over the burgul/spinach mixture and combine well.
9. Taste, and add more tahini or lemon juice as required.
10. Serve warm.
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