Bulgur Summer Salad

summer2013

The first day of fall was a beautiful summer day this year….  A great occasion to have friends around for a Sunday Lunch !  On the menu:  Roast chicken, cucumber with dill and yoghurt, fresh tomatoes from the garden and this salad. This was definately our summer salad this year !  Surely inspired by my new Yotam Ottolenghi cookbook 🙂

Eaten with slow roasted (solar oven) pork, braised green beans, or just on its own.  Served at room temperature (not cold from the fridge) or even warm, with its difference in textures coming from gooey slow fried peppers, crunchy nuts or seeds and fried onion, just delicious !

Bulgour Summer Salad

  • Servings: 4 as a side dish
  • Print

  • 250g organic bulgur wheat
  • red or yellow peppers (as few or as many as you like, I like lots)
  • 1/4 cup olive oil (or 1/2 and 1/2 with ghee)
  • tablespoon chopped preserved lemon peel (or juice of 1/2 a lemon)
  • something  crunchy (toasted almonds, pinenuts or pistachios)
  • loads of chopped parsley and coriander
  • sea salt and freshly ground pepper
  • thinly sliced onions
  • flour
  • 2 tsp ground sumac (optional)
  • a good drizzle of pomegranate syrup (optional)

summer13I find the easiest way to prepare Bulgour Wheat is by dropping it into boiling water and cooking like pasta until done.  Mine takes about 5 to 8 minutes.

Put your drained, cooked bulgour into a large bowl.  Cut up  your peppers into chunks and slowly fry them in the oil.  Nice and slow to start so they cook then up the heat a bit to get a nice cararmelised edge.  The thing here is that the oil will be the dressing for the salad.  Take off the heat and let cool in the pan.

Meanwhile, thinly slice the onions and cut the slices in half so they separate nicely. Heat up a cupful of your favourite oil for frying and after tossing your onions in some flour, fry until crisp. Do this in batches and scoop out the fried onions using a slotted spoon and place them in a bowl to be put aside.

Toast your nuts or seeds in dry pan and bash them up a bit in a mortar and pestle if needed.  Put into the bowl with the onions.

In the pan with the cooling peppers, add the Pomegranate molasses and the sumac, if using.  Also add the preserved lemon or juice and some salt and pepper.

Just before serving add the chopped herbs, nuts and onions and adjust the seasoning.

One of the nicest seasonal ingredients I’ve added to this is crispy fried chopped “garlic RAMPs” from the garden.  These are the shoots the come up from the garlic plant that you cut just before they flower. Thanks to Brie the garlic expert and owner of Wildslope Farm on Vancouver Island for that tip !.   Fried green beans are also a nice addition.

Bon appetît !

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