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1
Bring 1 cup of water to the boil and pour over bulgur wheat in a heat-proof bowl.
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2
Stir in a 1/2 tsp of salt.
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3
Allow to soak for 30 minutes, until the bulgur is swollen and 'al dente'.
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4
All the water should have been absorbed and you can proceed with the recipe (if some water remains, just drain and squeeze the bulgur dry with a clean kitchen towel).
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5
Empty into a large bowl.
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6
Add the spring onions, red onion, parsley and spearmint to the bowl.
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7
Whisk together olive oil, vinegar, lemon juice, honey, cumin and allspice and pour over ingredients.
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8
Toss to coat and season with salt and pepper to taste.
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9
Cover and refrigerate for 2-3 hours to allow ingredients to blend and marry.
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10
(recipe can actually be prepared up to 1 day ahead to this point).
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11
Just before serving, add strawberries, cucumber, tomato and walnuts.
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12
Stir into the salad very gently.
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13
Check and adjust seasoning (you will need a little more salt and pepper).
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14
Note1: To deseed a tomato, cut in half and, with cut side down over a bowl, GENTLY squeeze the tomato to get the seeds out.
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15
Note2: I have added the amount of vinegar that my family liked, but how tart (or not) one likes a vinaigrette is a very personal thing -- add less or more, based on your own preference.
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16
Taste and adjust.
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17
:-).
