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Bulgur Wheat & Sumac Salad


Recipe

  • 6

Ingredients

  • Bulgur wheat, 150g/ 5 oz
  • Green lentils, 150g/ 5 oz 
  • Garlic, 3 cloves
  • Bay leaves, 2 fresh
  • Spring onions, 6 
  • Plum cherry tomatoes, 1 punnet
  • Red peppers, 2 
  • Red onion, 1/2
  • Fresh flat-leaf parsley, 1/2 bunch
  • Fresh mint, 1/2 bunch
  • Extra virgin olive oil, 150ml/ 5.3 fl oz
  • Pomegranate molasses, 6 tbsp
  • Lemons, 2 juiced and zested
  • Sumac, 1 tbsp
Bulgur wheat, 150g/ 5 oz Green lentils, 150g/ 5 oz  Garlic, 3 cloves Bay leaves, 2 fresh Spring onions, 6  Plum cherry tomatoes, 1 punnet Red peppers, 2  Red onion, 1/2 Fresh flat-leaf parsley, 1/2 bunch Fresh mint, 1/2 bunch Extra virgin olive oil, 150ml/ 5.3 fl oz Pomegranate molasses, 6 tbsp Lemons, 2 juiced and zested Sumac, 1 tbsp

Method

  1. Put the bulgur wheat in a bowl, cover with enough boiling water to double the volume and leave to expand and cool for 30 to 45 minutes.
  2. Put the lentils, garlic, bay leaves and some salt in a saucepan over a medium heat. Cover with plenty of cold water and bring to the boil.
  3. Lower the heat and simmer, covered, for 20 minutes, or until tender. Drain in a colander and discard the garlic and bay leaves.  Then put the lentils to one side in a large mixing bowl.
  4. Drain the bulgur wheat in a fine sieve, making sure to get rid of any excess water. Fluff with a fork and then add to the lentils.
  5. Peel and chop the tomatoes, deseed and slice the peppers. Then thinly slice the red onion and the spring onions.
  6. Next roughly chop the parsley and mint leaves.
  7. Add all these ingredients to the bulgur and lentils, season with sea salt and black pepper, and combine well.
  8. In a small jug whisk the olive oil, pomegranate molasses, lemon zest and juice. Crush the remaining garlic clove and add this too, mixing everything together.
  9. Pour the dressing over the salad and stir again.
  10. Leave for 30 minutes to allow the flavours to intensify.
  11. Finally sprinkle with a good tablespoon of sumac.