Ingredients for 6
| 200 gm |
organic bulgar wheat |
| 450 ml |
water |
| a little |
sunflower oil |
| 2 medium |
red salad onions |
| 50 gm |
FAIRTRADE brazil nuts |
| 12 |
cherry tomatoes |
| 2 |
FAIRTRADE lemons |
| 20 ml |
FAIRTRADE tahini |
| 60 ml |
plain yoghurt |
| 40 ml |
water |
| 100 gm |
fresh or frozen spinach |
| FAIRTRADE |
Sources
Fresh food
Lemons
Brazil Nuts
Tahini
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Method
Preparation
Top, tail and skin the onion.
If using frozen spinach, defrost, otherwise prepare in the normal way.
Chop the brazil nuts.
Quarter the tomatoes.
Juice one of the lemons and discard the peel and pith.
Quarter the other lemon.
Cooking
Rinse the bulgur wheat in running water, and then cook in boiling water until it is tender (about 10 minutes). Drain.
Fry the onion over low-medium heat, stirring, for about 5 minutes until soft and translucent.
Add the drained bulgar wheat, spinach, nuts and cherry tomatoes, and warm through.
In a small bowl, combine the tahini, water, lemon juice and yoghurt mixing with the back of a spoon.
Adjust the "pastiness" adding more water if it needs to be thinned.
Pour the mixture over the wheat mixture and turn to combine.
Check the tastiness and add more tahini or lemon juice as necessary.
To serve
Serve warm or chilled with lemon slices for squeezing.
Meze: Serve with FAIRTRADE Chardonnay.
Variation
Authentic Middle Eastern dishes would use Olive Oil, and Pine nuts.
At a pinch you could substitute couscous for the bulgar wheat.
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