This salad is sooo tasty. Mint, dates, cucumber and all the other ingredients sends you strait to the Beaches in Tel Aviv.
The boulgour is just the transport module for all the flavours. Without it, the salad would overpower everything.
Best serve it at room temperture. When you store it in the fridge, get it out an hour before serving it.
Recipe for 3:
130 g large boulgour, 500 ml veg stock
150 g cucumber, 3 tomatoes, 1 spring onion, 2 tbsp lemon juice, 5 mint leaves, 1/2 bunch parsley, 2 Madjoul Dates
3 tbsp olive oil, 125 g Greek yogurt, salt, pepper
20 g pecans, 15 g pistacchios, 15 g hazelnuts
Cook the boulgour in veg stock, then drain it and cool it down.
Take the wet bits out of the tomatoes and the cucumber. Chop the veggies and take the pith out of the dates.
Toast the nuts in a dry pan and chop them a bit. Make the dressing and bring all ingredients together. Let the salad sit for 30 min.
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