Published on 11 March 2019 at 12:50

Another healthy and magical recipe! Also what I first wanted to adress is the National Meat Free Week. It is really something close to my heart because I really want inspire everybody to eat less animal products even it is one meal a week or day, whatever. Just try it out. So this week check up on my Instagram Stories to read on tips, tricks and inspirational food. Back to the recipe! A really healthy and jummy bulghur salad with a tahini-lemon dressing, SO GOOD. Let me show you how to make it.


4 salad portions:


- 1 cup of bulghur wheat (I used organic)
- 2 cups of water
- 1 tsp cumin seeds
- 1 tbsp turmerix powder
- 1 tsp fennel seeds
- 2 tsp smoked paprika

- 1 bay leaf
- 1 tsp dried thyme
- pinch of salt


Take a medium sized pan and put the bulghur and the water + all of the spices in the pan. Let it come to a boil. Cover. And let it sit for 7 minutes.  if used in this salad recipe. Let it cool before putting in fresh herbs and veggies.


What I used in the salad:


- 2 tomatoes (remove the seeds and pulp)

- zest of 1 lemon + juice
- 1 big bunch of flatleaf parsley (chopped)
- 1 fig
- spinach

- 1 spring onion (sliced)
- 1 tbsp olive oil
- salt and pepper
- half a avocado (sliced)


Lemon-tahini dressing


- 2 tbsp tahini hummus
- splash of cold water
- juice of half a lemon
- half an avocado

- 1 tbsp maple syrup
- salt and pepper to taste
- 1 tbsp olive oil


Put all the ingredients in a blender or food processor and blend until smooth.


If you did that then you can garnish the salad with a fig, sprouts, parsley, some spinach leaves and the dressing.


The dressing is probably not enough for 4 portions. So dubble up the quantities.  If you are making more.


Enjoy the magic!

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