Bulgur Salad with Grapes and Pistachios

BulgurSalad2

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/

 

Bulgur Salad with Grapes and Pistachios
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. In a large bowl mix together the tomatoes, cucumber, grapes and garlic.
  3. Now add the bulgur and mix well.
  4. Add some salt and pepper to taste and add some olive oil and the lemon juice. Finally add the parsley and mint.
  5. Tastes better if you leave it in the fridge for a couple of hours for the flavours to infuse. Before serving add the pistachios.

 

BulgurSalad3BulgurSalad

 

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