AUTUMNAL BULGAR SALAD
Arriving in Geneva airport in September after a week in Spain on the beach results in a little bit of a shock to the system. You know when you continue wearing summer clothes in the hope that the weather will just miraculously warm up? I think we all know that you can’t trick the way the seasons roll, but I’m going to keep trying.
It’s safe to say, I’m struggling to accept that summer has come to an end.
For all of you out there struggling with the cooler months ahead, here’s a scrumptious salad that will help you with the transition.
- 1/2 drinking glass bulgur (about 150g)
- 1 drinking glass water (about 300ml) – you always use double the quantity of water to bulgur
- 1/2 vegetable stock cube
- 2 small carrots, chopped into cubes
- juice of 1/2 a lemon
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 red onion, finely chopped
- a handful fresh parsley
- 1/2 packet feta cheese
- a handful dried cranberries
The process is really simple and I’ve made you an awesome gif to show you just how simple it is:
If so, start by putting the bulgur, water, vegetable stock cube and chopped carrots into a saucepan. Bring to the boil and cook for 8 minutes (check the cooking time on your bulgur packet as it may vary). Once almost all the water has been absorbed, remove from the heat and leave to cool.
As your bulgur is cooling, you can make the sauce with the juice of half a lemon, some chopped fresh parsley, half a red onion finely chopped, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and salt & pepper to season.