Bul­gur & lentil salad

Friday - - Leisure -

Prep time: 30 mins

Cook­ing time: 15 mins In­gre­di­ents 3 cups wa­ter 1 cup bul­gur wheat 1 cu­cum­ber, peeled and sliced 2 tbsp ca­pers 1 1/2 cups lentil sprouts 2 spring onions, thinly sliced 2 medium toma­toes, chopped 1 cup flat-leaf pars­ley, chopped For dress­ing mix to­gether: 5 tbsp ex­tra vir­gin olive oil 3-4 tbsp le­mon juice 1 tsp salt 1/2 tsp black pep­per

ice­berg let­tuce, torn (op­tional) Method 1. Bring wa­ter to a boil over high heat then stir in bul­gur wheat, re­duce heat to low, cover and sim­mer un­til ten­der, for about 15 mins. Drain in a fine sieve and leave to cool to room tem­per­a­ture. In a large bowl, com­bine cooled bul­gur wheat with re­main­ing salad in­gre­di­ents and toss well. Pour dress­ing over salad and toss un­til well cov­ered. Add let­tuce, if us­ing, when ready to serve.

2. 3. 4.

(serves 2)

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.