How bulgur!

Yesterday I made a quick and tasty bulgur salad.


First, thinly slice red onions and leave them to marinate. Thusly:


2 small red onions halved and very thinly sliced

– marinate for at least 30 mins in:

1 tablespoon of sherry vinegar

1 tablespoon of red wine vinegar

a tablespoon of runny honey


Then, cook your bulgur:


1 cup of Bulgur grains

2 cups of water

pinch of salt

– allow water to boil first, then add the bulgur

(Although I just poured the water on the grains, so I don’t know if it really matters… Typical.)

– cook for about 10 mins.

– add some olive oil to separate grains

– put in the fridge to cool


Meanwhile, on the chopping board:

two handfuls of mini-plum tomatoes, quartered

half a cucumber, quartered and thinly sliced

some pitted kalamata olives, halved

a handful of flat-leaf parsley, chopped

a handful of fresh mint, chopped


Dressing (to be stirred in):

juice of half a lemon

splash of sherry vinegar

plenty of olive oil

gourmet salt

black pepper

squirt of runny honey

– mix and taste, add more honey if it’s too acidic




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