I love salads which are interesting. By interesting I mean an unusual mixture of different flavours and textures which, once you taste them in combination, simply belong together. This is how I feel about this Bulgur Salad with Grapes and Pistachios.
It is another variation of the famous Lebanese Tabbouleh recipe. The sweetness grapes have a different crunch than the pistachios and bring some freshness to this salad.
The fresh garlic brings the ultimate Va-Va-Voom – but be careful in case you are planning to kiss afterwards. It’s always worth checking if your hot date is not a vampire!
I prepared this recipe the night before and we ate it on a hot Saturday Summer afternoon as light lunch. For our protein I made some Chicken marinaded in Lime and Mint which went really well.
I submitted this recipe to Rix Aga Inspired Recipes. Every month they pick a seasonal ingredient and encourage bloggers to come up with an interesting way of using it. In July cucumber was the chosen ingredient and what a better way to celebrate cucumber than with a refreshing summer salad. Please have a look at their competition. Some of their recipes are incredible: http://www.rix.co.uk/aga-cooker-recipes/july/
- 200g bulgur wheat
- Juice of 1 lemon
- 40ml olive oil
- 2 large ripe tomatoes diced into small pieces
- half a peeled cucumber, cut finely
- 80g white seedless grapes, halved
- 1 small clove of garlic, crushed
- a handful fresh mint
- 2 handfuls of fresh parsley
- 20 gr pistachios
- Heat a pot of water and add the bulgur wheat. Cook for about 15- to 20 minutes until soft. Then place in sieve and leave to drain.
- In a large bowl mix together the tomatoes, cucumber, grapes and garlic.
- Now add the bulgur and mix well.
- Add some salt and pepper to taste and add some olive oil and the lemon juice. Finally add the parsley and mint.
- Tastes better if you leave it in the fridge for a couple of hours for the flavours to infuse. Before serving add the pistachios.