BUL­GUR SALAD WITH BREAD ROLLS

YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 20 min Ris­ing time: 30 min Bak­ing time: 25- 30 min

BREAD ROLLS

60 ml ( ¼ c) dukkah 500 g ready­made bread dough 1 egg, whisked

SALAD

500 ml ( 2 c) bul­gur, cooked 10 g fresh co­rian­der, chopped 10 g fresh mint, chopped 60 g let­tuce leaves, torn into small pieces 2 red or green pep­pers, diced 1 cu­cum­ber, diced 1 tomato, diced 4 spring onions, chopped 2 rounds feta cheese, cubed salt and pep­per

DRESS­ING

1 chilli, chopped 2 gar­lic cloves, crushed 45 ml ( 3 T) olive oil 30 ml ( 2 T) lemon juice

Pre­heat the oven to 180 ° C Grease a bak­ing sheet 1 Bread rolls Knead half the dukkah into the dough 2 Shape into four evenly sized rolls and place on the bak­ing sheet Leave to rise un­til dou­ble in size, about 30 min­utes 3 Cut a slit in each roll and brush with the egg Scat­ter the re­main­ing dukkah over and bake for 25- 30 min­utes 4 Salad Mix all the ingredients 5 Dress­ing Whisk the ingredients to­gether Pour over the salad 6 Serve with the bread rolls

Make your own dukkah: Mix 30 ml ( 2 T) sesame seeds, 2 ml ( ½ t) ground cumin, 2 ml ( ½ t) ground co­rian­der, 5 ml ( 1 t) sea salt and 60 ml ( ¼ c) finely chopped al­monds

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