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Bulgur Salad with Nasturtiums Veg
CD ACC 25mins plus cooling
Serves 4-6 Cold
Vegetarian Vegan Herbs Vegetables Edible Flowers Blossoms Accompaniment Dairy
Free Eggless
Ingredients
225g/8oz Bulgur Wheat
90ml/3fl.oz. Fresh Lemon Juice
120ml/4fl.oz. Olive Oil
Salt
4 heaped tbsp freshly chopped Parsley
1 tbsp freshly chopped Mint
10cm/4-inches Cucumber, diced
½ Green Capsicum (sweet pepper), chopped
2 Large Tomatoes, diced
4 Spring Onions, chopped
12 Nasturtium Leaves, finely shredded
6 Nasturtium Flowers (Blossom), chopped
Whole Nasturtium flowers to garnish
Instructions
1. Place the bulgur wheat in and bowl and add twice its volume of boiling water.
Cover tightly and leave for about 20 minutes until the water has been absorbed.
fluff up with a fork and allow to cool a little. This can be speeded up by
spreading it on a large platter.
2. Meanwhile, place the lemon juice, olive oil and salt in a small bowl and
whisk until well blended.
3. Place the parsley, mint, cucumber, peppers, tomatoes, spring onions,
Nasturtium leaves, chopped flowers and bulgur in a large serving bowl, pour over
the dressing and mix well. Garnish with the whole Nasturtium flowers before
serving.
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