Bul­gur wheat, pomegranate and fig salad

The Jewish Chronicle - - LIFE - AMIR BATTITO’S

Serves: 6 - 8 (as a side dish)

IN­GRE­DI­ENTS

500g bul­gur wheat 720ml boil­ing wa­ter 1 cup chopped pars­ley 30 red grapes cut into quar­ters 10 figs cut into quar­ters 1 pomegranate, seeds only 10 chopped pit­ted dates 60ml olive oil 3 le­mons, juice only ½ tsp salt ¼ tsp pep­per

METHOD

Put the bul­gur wheat in a heat­proof bowl and pour over the boil­ing wa­ter. Cover with a plate or cling­film and leave to stand for 30 min­utes.

If the mix­ture is ab­sorb­ing the wa­ter too quickly, add 1 ta­ble­spoon or more of wa­ter.

Af­ter 30 min­utes the bul­gur wheat should be ten­der. Drain it well and re­turn it to a dry bowl.

Add the rest of the salad in­gre­di­ents and gen­tly mix to­gether. Check for sea­son­ing and add more juice, salt or pep­per or olive oil ac­cord­ing to taste.

You can make it in ad­vance but as it tends to suck up the flavour­ings you may need to add more sea­son­ings be­fore serv­ing.

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