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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