Middle Eastern Cucumber And Bulgur Salad

1. 1

   First of all, soak the bulgur in boiling hot water for 30min, then drain, squeezing all of the excess water

2. 2

   While the bulgur is soaking, cut the cucumber into preferred shape and size and set aside. I went for cucumber ribbons using a vegetable peeler but this is not essential. Reserve the extra half cucumber for a dressing.

3. 3

   In a food processor (or blender) mix the reserved cucumber, mint and coriander leaves, garlic, green chilli, tamarind (or dates) and whizz until roughly combined.

4. 4

   Add to the mixture lemon juice, pinch of salt, olive oil, mustard and nigella seeds. Mix well.

5. 5

   Add the dressing to your chopped cucumbers and mix well, making sure your cucumbers are fully covered. Alternatively serve the sauce on the side.

6. 6

   On a large plate place the cooked bulgur and top it up with the cucumber and dressing mix.

7. 7

   Add sliced radishes and edible flowers (if using)

* Per serving · 4 servings · Values may vary.

No additional tips available.