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Thread: Bulgur / Burghul & Tahini Salad

  1. #1

    Bulgur / Burghul & Tahini Salad

    150g bulgur / burghul (cracked wheat)
    Olive oil
    1 large red onion, quartered and sliced finely
    100 g baby spinach, stemmed and roughly chopped
    50 gm pine nuts, toasted
    10 cherry tomatoes halved
    1 tablespoon tahini (sesame seed paste)
    2 tablespoons water
    Juice of 1 lemon
    3 tablespoons plain yogurt

    Rinse the bulgur well in running water, then cook in boiling water for about 10 minutes or until it is tender. Drain and set aside.

    Heat a little olive oil in a pan, then add the onion and cook over low-medium heat, stirring, for about 10 minutes until the onions have softened and sweetened. Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.

    In a small bowl, combine the tahini, water, lemon juice and yogurt. Mix well, adding more water if it needs to be thinned. Pour this dressing over the burgul mixture and combine well. Taste, and add more tahini or lemon juice as required. Serve warm.

  2. #2
    Thanks for the recipe MQ
    Dream, I do.

  3. #3
    You are welcome Endurer

  4. #4
    Thank you for posting this recipe

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