This Middle Eastern salad is often thought of as a bowl with lots of grains and a little bit of green, while traditionally it’s a lot of green with a little bit of white. and this variation includes some extras.
Ingredients
-
75 g bulgur
-
juice of 2 lemons
-
1 tablespoon extra virgin olive oil
-
50 g fresh flat-leaf parsley, chopped
-
15 g fresh mint, chopped
-
1 bunch spring onions, thinly sliced
-
25 g pistachios, chopped
-
25 g Brazil nuts, chopped
-
25 g raisins
-
50 g dried apricots, chopped
-
3 plum tomatoes, seeds removed and diced
-
salt and freshly ground black pepper
Preparation
Soak the bulgur in cold water for 20 minutes, drain and squeeze dry. Place in a large glass bowl and season with salt and pepper. Stir in the lemon juice and olive oil. Let rest for 30 minutes.
Mix in the parsley, mint, spring onions, nuts and vegetables. Season to taste and place the tomato pieces on top.
Nutritional value per serving
energy 236 kcal, protein 6.3 g, fat 11.3 g, saturated fat 2.0 g, carbohydrates 29.1 g, total sugars 14.2 g, fiber 3.1 g, salt 0.68 g, sodium 268 mg
This recipe is from The Diabetes Cookbook.
Number of persons
4
