This Turkish salad recipe is really versatile, and goes very well with other salads, wraps, or even as a side with an omelette. The bulgur wheat gives it a great texture with a nutty flavour, and was soon gobbled up by my two small veggie tasters!
300g dried bulgur wheat
2 red onions, finely chopped
2 tbs olive oil
4 large tomatoes, roughly chopped
250ml good quality vegetable stock from bouillon
3 tbs tomato purée
4 spring onions, finely chopped
4 roasted red peppers, finely chopped
2 tbs lemon juice
2 cloves of garlic, crushed
1 tbs ground cumin
1/2 tsp ground cinnamon
1 tsp cayenne pepper
Salt and pepper to taste
Handful of fresh mint leaves, roughly chopped
1. Add the olive oil to a large frying pan on a medium heat and fry the onion for 5 minutes until soft. Add the tomato purée and chopped tomatoes before stir-frying for a further 5 minutes.
2. Add the stock and bulgur wheat then take off the heat.
3. Stir in the remaining ingredients, with the exception of the mint, cover and leave for 15 minutes.
4. Stir in the mint and serve immediately.