John Myers
Contents
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Ingredients
- 500 g Bulgur
- 0,5 l Boiling water
- 30 ml Sunflower oil
- 30 ml Herbal oil (from the sun-dried tomatoes)
- 1 Onion, finely diced
- 2 Garlic cloves, finely grated
- 2 yellow Chili peppers, finely chopped
- 4 Dried tomatoes pickled in herb oil
- 3 tbsp Ajvar medium hot
- 1,5 tsp Sweet paprika
- 1,5 tsp Cumin
- 0,5 tsp Espelette pepper
- 1,5 tsp Salt
- 1 Lemon, the juice
- 1 Pomegranate syrup
- 1 bunch Spring onions, cut into thin rings
- 1 bunch Coriander, freshly chopped
Instructions
- Put the bulgur in a bowl, pour the boiling water over it and let it soak for about 15 minutes. Then loosen up well with a fork.
- Heat the sunflower oil together with the herb oil in a saucepan - just heat, do not heat. Then add the onion, garlic, chilli and dried tomatoes (which have been finely chopped) and heat in them until the onion is translucent. Then remove from the heat and stir in the ajvar and then add the salt, pepper, sweet paprika, cumin and pimento d'Espelette and stir.
- Now pour this over the bulgur and work it in well - this is best done with your hands (disposable gloves!). Then season with the lemon juice and pomegranate syrup. Finally, fold in the tomatoes, spring onions and coriander and leave to stand in the refrigerator for at least 2 hours (preferably overnight).
- The salad lasts a few days and gets better and better every day. Ideal for barbecues or a picnic, but also for a snack at work.
