Ingredients

Method

• 500 g bulgur wheat
• 2 cups boiling water
• 4 cloves garlic, crushed
• 2 T extra virgin olive oil
• 2 T red wine vinegar
• 4 T fresh lime juice
• 1 medium-sized red onion, chopped
• 1 cucumber, chopped
• 4 spring onions, chopped
• 24 black olives, smashed
• a handful of Italian parsley, chopped
• a handful of mint, chopped
• 2 plums, quartered, or 120g currants
• 150 g feta
• sea salt and freshly ground black pepper, to taste
• salad leaves, to serve

Method

Ingredients

Combine the bulgur wheat and water in a medium-sized mixing bowl and leave to soak for 15 minutes, until the water has been absorbed.
Add the remaining ingredients except the plums or currants and feta. Chill for 2 hours to allow the flavours to develop.
Add the plums and feta just before serving. Season and toss in the salad leaves.

Cook’s note: Bulgur wheat is cracked wheat with a lovely nutty flavour and soft texture, which need only be soaked and not cooked.

TASTE’s take:
A fresh take on a traditional Middle Eastern salad.