July 01, 2019

Bulgur, Grapes and Walnut Salad

Serves / 4 as a side

125g coarse bulgur wheat 300ml/1¼ cups water
140g seedless white grapes, halved
Handful of cherry tomatoes, halved
1 tbsp walnut oil
1 tbsp olive oil or cold-pressed virgin sunflower oil
1 tsp pul biber (Turkish pepper flakes)
30g walnut pieces
5 tbsp chopped flat-leaf parsley
A few sprigs of dill, finely chopped

Place the bulgur and water in a medium pan, bring to the boil, then remove from the heat, clamp a lid on and leave to steam-cook for 15–20 minutes. Having Bob Mill's bulgur, I just cover bulgur with hot boiled water and left to cool to room temperature.

Put the grapes, tomatoes, oils and pul biber in a large bowl. When the bulgur is almost ready, toast the walnuts in a hot, dry frying pan and set to one side.

Then toss the steamed bulgur through the salad, add the walnuts and herbs with salt to taste, stir them through and serve with a bottle of Bulgarian UgniBlanc (or plain old sauvignon blanc).

Recipe from Black Sea by Caroline Eden

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