Bulgur salad with spring onion vinaigrette

  • For the salad
  • 110g medium-grind bulgur
  • 1/2 small red onion, finely diced
  • 2 plum tomatoes, finely diced
  • 100g finely chopped fresh flat-leaf parsley
  • 50g finely chopped fresh mint leaves
  • 4 spring onions, sliced, plus
  • For the vinaigrette
  • 75g chopped spring onions
  • 60ml fresh lime juice
  • 15ml buckwheat honey
  • 1 serrano chilli, chopped
  • 120ml rapeseed oil or olive oil
  • 1 tsp rock salt
  • 1/2 tsp freshly ground black pepper
For the salad:
1) Place bulgur in a large bowl, pour 750ml of boiling water over, cover the bowl with cling film and let sit until tender, about 15 to 20 minutes.

2) Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced spring onions.

3) Transfer the salad to a platter and drizzle with the green onion vinaigrette.

For the vinaigrette:
1) Place the lime juice, honey, serrano, and spring onions in a blender and blend until smooth.

2) With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tbsps of cold water, and season with salt and pepper, to taste.

Rule the Kitchen with More Recipe Faves

Bulgur Salad with Green Onion Vinaigrette
Time
-
Serves
6
Difficulty
Easy
Mango, jicama and radish salad with peanut dressing
Mango, jicama and radish salad with peanut dressing
Time
-
Serves
4
Difficulty
Easy
Grilled plum salad with aged gouda and pecans
Grilled plum salad with aged gouda and pecans
Time
2
Serves
4
Difficulty
Easy
Poppy seed dressing
Poppy seed dressing
Time
-
Serves
175ml
Difficulty
Easy