Turkish · Lunch
Bulgur Parsley Salad (Dairy-Free)
Bulgur parsley salad combines steamed fine bulgur with parsley, mint, tomato, and scallion, dressed in olive oil and lemon juice with tomato paste and harissa. Naturally dairy-free and served cool, it is a classic Turkish starter or side.
$3
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
396Calories
11.2gProtein
16.8gFat
54.3gCarbs
7.1gSugar
11.9gFiber
614mgSodium
0mgChol
2.4gSat Fat
950mgPotassium
102mgCalcium
4.8mgIron
0mcgVitamin B12
51mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Place fine bulgur in a heatproof bowl and pour boiling water over it; cover and let stand 15 minutes until grains soften and absorb all liquid.
2
Mix the tomato paste, harissa, ground cumin, olive oil, and lemon juice into warm bulgur until grains turn an even reddish colour.
3
Chop the parsley finely, mince the mint, dice the tomato, and slice the scallions thinly. Toss all into the bulgur with salt and black pepper to taste.
4
Chill in the refrigerator for 10 minutes so flavours settle and salad firms slightly.
5
Plate
Line a small plate with lettuce leaves and mound the salad on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 oz114g fine bulgur
- 1 1/3 cup320ml boiling water
- 2 cup60g parsley
- 4 tbsp4 tbsp mint
- 22 small tomato
- 44 scallions
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp harissa
- 4 tbsp60ml olive oil
- 2 tbsp30ml lemon juice
- 1/2 tsp1/2 tsp ground cumin
- salt, to taste
- black pepper, to taste
- 44 lettuce leaves, to serve
