Fresh Spring Bulgur Salad

Bulgur is both delicious, healthy and very easy to prepare. Tamara Novacoviç with a fresh spring salad full of vitamins.
Text And Photo By Tamara Novacoviç

Bulgur is a form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. It is very nutritious, with a pleasant nut-like flavor. High in fiber and rich in B vitamins, iron, phosporus and manganese, it represents a perfect bowl of healthy meal. I usually use it to make all kinds of salads. Since it has been pre-cooked, bulgur is ready to eat with minimal cooking or, after  soaking in water or broth,  can be combined with other ingredients without further cooking.

Bulgur can be used as a substitute for cous cous or rice, stuffing…it is often used with fresh vegetables to make delicious salads. We have all stepped deep into spring and farmer’s markets are full of fresh goods waiting to be used in delicious, healthy meals. Such is this salad. Refreshing, flavorful, full of vitamins. Bulgur is often used and associated with Eastern cuisine. This time I gave it a slightly Mediterranean note by pairing it with feta cheese and olive oil. This salad is the perfect example of spring goodies given to us by nature-it contains fresh chives and radishes. Use them while they’re in season, they are the best during the spring time.

Spring bulgur salad
 
Prep Time
Cook Time
Total Time
 
We have all stepped deep into spring and farmer's markets are full of fresh goods waiting to be used in delicious, healthy meals. Such is this salad. Refreshing, flavorful, full of vitamins.
Author:
Recipe Type: Side Dish
Serves: 2
Ingredients
  • ½ cup (120 g) bulgur
  • 1¼ cups (300 ml) water
  • 1 tsp salt
  • pinch of pepper
  • 2 tbsp (30 ml) olive oil
  • juice of ½ lemon
  • 1 garlic clove
  • 2 oz (60 g) radishes
  • a handful of fresh chives
  • 2 tbsp grated Parmesan cheese
  • 1 oz (30 g) crumbled feta cheese
  • optional: some mint leaves
Instructions
  1. Combine bulgur with water and salt, cook covered on low heat for 10 minutes. Leave covered for another 10 minutes so that bulgur absorbs water.
  2. Wash radishes and slice them. Finely chop fresh chives and garlic cloves. Toss with cooked bulgur. Add lemon juice, pepper to taste, crumbled feta cheese, parmesan and olive oil, toss to coat.
  3. In the end, you can garnish with some mint leaves. Let cool to room temperature and serve.

Tamara Novakoviç

Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.

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