MIXED TOMATO AND BULGUR SALAD
Article

MIXED TOMATO AND BULGUR SALAD

Ingredients

  • 300g bocconcini
  • 1 ltr vegetable oil
  • ½cup celery leaves
  • 1 tbsp sumac
  • 1 tsp honey
  • 80ml olive oil
  • 2 tsp apple cider vinegar
  • 1 tbsp lemon
  • 1½tbsp dill
  • 1½tbsp parsley
  • 10g garlic
  • 1 red onion
  • 100g vine tomatoes
  • 6 plum tomatoes
  • 1 cup bulgur wheat

Cooking instructions

  1. To cook the bulgur wheat, place it in a medium-sized pot with two cups of water and bring to a boil. Cover and reduce the heat to a gentle simmer, then cook for about 10 minutes or until tender. Drain off any excess liquid and fluff the bulgur with a fork. Allow to stand and then refrigerate until completely cool.
  2. Drizzle the wedged plum tomatoes and vine tomatoes with olive oil and seasoning and grill over medium coals until charred.
  3. In a large serving bowl, combine the bulgur, plum tomatoes, thinly sliced medium onion, 2 grated garlic and chopped herbs.
  4. In a small bowl, combine the lemon juice, vinegar, oil, honey and sumac, then season well with salt and pepper.
  5. To make the crispy celery, heat a small pot of frying oil to 160°C and drop in a handful of celery leaves. Fry until the leaves are crispy, then drain on paper towels.
  6. When ready to serve, dress the salad and season further if needed. Top the salad with the crispy celery and torn bocconcini. Place the grilled vine tomatoes on top.

 

Recipe from Spinneys

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