BULGAR WHEAT SALAD

Salads are a must in my daily menu. Whether it's with Vegetables, Lentils, Grains, Quinoa, Barley, Couscous and Bulgar wheat there's a whole lot of combos one can prepare. This time I had Bulgar wheat left to finish so cooked up a cold salad with whatever I had at home. Dressings too I prefer to make my own combinations.

You could add the readymade Pesto as a dressing or make it at home but I made my own dressing with what I had at home but based on the Pesto. I didn't have either Pine nuts and Basil leaves that day but I had plenty of fresh Mint leaves that day so wondered what if I used them instead of Basil and Walnuts  instead of Pine nuts and so decided to make an alternate Pesto ! 

The dressing I made at home was with fresh Mint leaves, Garlic, Walnuts, Extra -Virgin Olive oil, Salt and Pepper and Parmesan cheese. If you want, you can add chilli flakes to give that tinge. 

Bulgar Wheat Salad 

 INGREDIENTS 

Bulgar wheat - 50gm (enough for 2 people) If more people than you can double it  but it does fluff up so just a little more is ok 

Zucchini - 1 - sliced into long strips 

Red Capsicum - 1 - sliced into long strips 

Boiled Corn - 1/4 cup

1/4 cup Walnuts coarsely ground or briken into tiny pieces 

Lettuce - a few chopped leaves 

Lettuce leaves - few to spread on the Salad Plate 

ExtraVirgin Oil - 1/2 

Lime juice - 1 tablespoon

Prepared Dressing : 1/4 cup

Cherry Tomatoes for garnishing 

METHOD :

Boil the water . Add 50gms of Bulgur wheat and stir and boil  for about 5 -7 minutes .

Cover and keep aside .

After about 10  minutes drain the hot water and keep the bulgar wheat in cold water for 15  minutes, then again drain the water thoroughly.

 Cool and then put the bulgar in a salad bowl.

Slice the zucchini, and the red capsicum into long strips and add it to the Bulgar wheat.  Also add the boiled corn, chopped lettuce and  toasted walnuts broken into tiny pieces 

Add  some more olive oil and little Red chilli flakes.

Then add the lime juice and the prepared Mint dressing and toss the salad. 

 Arrange the lettuce leaves on a plate and  spread the mixture onto the lettuce leaves and garnish with cherry tomatoes .

Serve cold .

Mint Leaves Dressing :

Mint Leaves -  1/2 cup 

Toasted Walnuts -1/4 cup

Extra virgin Olive oil - 1/3rd cup 

Garlic - 2 cloves chopped 

Salt and Pepper

Chilli Flakes - 1/4 teaspoon 

Parmesan Cheese -1/3rd cup 

Salt to taste 

METHOD 

Combine Mint leaves, Garlic and Salt and blend in a mixer for about 5 to 7 seconds .

.Then add the Walnuts, Cheese and half the extra Virgin Oil and blend again for 5-7 seconds .

Use a scraper to get the mixture together , add little more olive oil and then again smoothen the dressing .
Then add onto the salad and mix.

Click on the video below :