
Bulgur & Pumpkin Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 Portions 1x
Ingredients
Scale
- 4 cup cooked cracked bulgur wheat
- 100 gm roast pumpkin
- 30 gm parsley
- 1 garlic clove
- 2 tbspn sunflower seeds
- 50 gm walnuts
- 2 tbspn lemon juice
- 100 ml extra virgin olive oil
- 3 gm salt
- 3 gm black pepper
Instructions
- Finely chop garlic and parsley
- Thickly chop walnuts (or crush in hand)
- Whisk together olive oil & lemon juice to produce dressing
- Combine all ingredients in a large mixing bowl
- Season with salt and pepper
- Plate dish and garnish with parsley
Notes
- 1 uncooked cup of bulgur wheat produces 4 cups of cooked wheat
- Stronger flavours can be added eg roasted tomatoes, lemongrass to the dressing or a drop of truffle oil