Peppery Bulgur Salad

1. 1

   Put the bulgur into a bowl, pour the boiling water over it, stir, and leave for 15 to 20 minutes, until the grain is tender.

2. 2

   Dont be tempted to add more water since the juice from the lemons and tomatoes will soften it further.

3. 3

   Add the tomato paste, lemon juice, olive oil, chili pepper, and some salt and mix thoroughly.

4. 4

   Trim the green tops off the scallions, then slice them finely.

5. 5

   Add them and the diced tomatoes to the bulgur mixture, together with the parsley and mint and mix well.

6. 6

   Serve with the small lettuce leaves stuck around the edges of the salad.

7. 7

   Another way is to roll the bulgur mixture into oval balls the size of a small egg and to place each one in the hollow of a lettuce leaf.

8. 8

   Add 1 to 2 tablespoons of pomegranate molasses (see page 7) to the dressing.

9. 9

   This gives the grain a sweet-and-sour flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.