Christina’s Minty bulgur Salad is ideal for feeding a crowd and for sharing. One can double the amount of vegetables for a greener look. No pine nuts? Cracked pistachios make a great alternative.
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Minty bulgur Salad with asparagus
For the bulgur
Place the bulgur and water in a large pot on high heat. Cover with a lid once it begins to boil, and lower the heat to the minimum. Let it simmer for 12 min. Remove from the heat and let the bulgur rest in the pot with a closed lid for another 10 min.
Fluff with a fork, add salt and pepper, spring onions, a pinch of well-crushed mint, and mix.
Preheat the oven to 200C / 390F. Place the zucchini slices and asparagus on a lined baking sheet and sprinkle olive oil, salt, and pepper. Cook for 15 min or until they get some color and crunch. Remove from the oven and let cool.
For the dressing
Add all ingredients in a small glass jar and shake vigorously until the mixture becomes smooth. It should have a creamy consistency. Chop the asparagus into smaller pieces and add them to the bulgur along with the zucchini. Add some spoonfuls of the dressing and mix well. This is a very tangy dressing, so add slowly, stopping to taste the level of zing you prefer! Top with the toasted sesame and pine nuts, and serve.
Ingredients
1 1/2 cups of bulgur wheat
1 3/4 cups of water
2 spring onions, finely chopped
6 small zucchini, finely sliced
a bunch of asparagus
a pinch of Peppermint
salt & pepper to taste
Dressing Ingredients
3 tbsp pine nuts, toasted
2 tbsp Sesame seeds, toasted
1/2 cup olive oil
2 tbsp apple cider vinegar
1 heaped tbsp Dijon mustard
1 tbsp maple syrup or agave
a large thumb of ginger, grated (about 2 tsp)
1/2 tsp salt
2 tsp freshly crushed Peppermint Leaves