Bulgur with summer vegetables and herbs

With summer in full swing, this week we have for you a very fresh salad. It is great served cold, but equally delicious at room temperature. We are using bulgur wheat, an ingredient we love, as it turns all salads into filling, nutritious meals. Remember last year’s salad with almonds and prunes? Or the oven-baked bulgur wheat with feta cheese and tomatoes?

And we can’t think of a better way to celebrate summer than with a selection of summer vegetables: Zucchini and green beans are at their best at this time of the year. And so is cucumber. And we loved using them raw in this recipe. Chop them into small pieces and add them to your salad for more crunch and freshness. Plenty of fresh herbs and a simple olive oil and vinegar dressing are all you need. It is summer after all, cooking should be very simple and enjoyable!

You can serve the salad with some yogurt, feta cheese, or roasted summer vegetables like aubergine.

Serves 4 as a main

Salad:
1 small onion
3 tbsp olive oil
100g bulgur wheat
1.5 cups of water
150g zucchini
150g green beans
1 cucumber
1 small bunch of dill
1 small bunch of coriander
1 large bunch of parsley

Dressing:
5 tsbp olive oil
3 tbsp white wine vinegar
salt

Finely chop the onion. Place the onion in the frying pan with the olive oil and over medium-low heat and cook until translucent. Add the bulgur wheat and stir until the bulgur is coated in olive oil. Add the water and cook until all the water is absorbed for 15 minutes. Remove from the heat and set aside until cool.

Finely chop all the herbs and place in a large bowl. Chop the zucchini, beans and cucumber in small bite-sized pieces and add them to your bowl. Add the bulgur wheat, season with salt and and mix everything together.

In a separate bowl whisk together the olive oil and vinegar. Dress the salad making sure that everything is coated with the dressing.

Serve immediately with more olive oil.

 

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