If you’re looking for a dish that is bright, zesty, and absolutely packed with Mediterranean sunshine, you have found it. This Preserved Lemon Bulgur Salad is exactly the kind of meal I love, simple to whip up but tasting like it came straight from a boutique deli!
Vegan, nut free, soy free | Serves 2 | SALAD
Ingredients:
- 400g cooked bulgur (approximately 130g dry bulgur)
Dressing:
- 60ml olive oil
- 30ml lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon each maple syrup and English mustard
- Salt and pepper
- A pinch of oregano
- 1 clove of garlic
Serve with:
- 100g plant-based feta, crumbled
- Some fresh coriander, chopped
- 1/2 preserved lemon (skin only), thinly cut
Steps:
1.In a jag, add all the ingredients for the dressing and use a hand blender to blend.
2.In a large bowl, add the cooked bulgur, feta, coriander and preserved lemon.
3.Then add the dressing and combine.
Serve and enjoy!
Notes:
*How to cook bulgur: In a medium saucepan, combine the bulgur and 260ml water along with a pinch of salt. Place the saucepan over medium-high heat and bring to boil, then turn the heat down to low, cover the pan let it simmer undisturbed for 12 to 15 minutes. Remove the pan from the heat, but leave the lid on. Let it sit and steam for 5 to 10 minutes. Remove the lid and gently fluff the bulgur with a fork to separate the grains.
*For a gluten free version, use quinoa instead of bulgur.
*You can substitute coriander with parsley, mint or dill.
