Bulgar, Red Pepper, Cucumber And Cheese Salad
North Africa
Oil-cured black olives can also be added to this salad just before serving, if you like.
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- 225 g / 8 oz bulgur wheat
- 300 ml / 1/2 pint boiling water
- 4 Tbsp olive oil
- 3 Tbsp lemon juice
- 2 Tbsp chopped fresh mint
- 3 Tbsp chopped fresh coriander
- Salt
- Pepper
- 1 red pepper, grilled, peeled and sliced
- 1 bunch of plump spring onions, chopped
- 2 garlic cloves, chopped
- 1/2 cucumber, coarsely chopped
- 115 g / 4 oz feta cheese, crumbled
- Lime wedges, to serve
Place the bulgur wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
In a mixing bowl, whisk together the oil, lemon juice and seasoning. Pour oil mixture over the bulgur wheat, add the herbs and mix well. Then mix in the remaining ingredients. Cover and chill until required. Serve garnished with lime wedges.
Serves 4 - 6.
From "North African Cooking: Exotic Delights from Morocco, Tunisia, Algeria and Egypt" by Hilaire Walden
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