Summer is the time to take advantage of fresh vegetables and herbs. To me, mint is the quintessential summer herb:  crisp, bright, and refreshing.  It’s not just for cocktails. Mint can be used in a variety of dishes, both sweet and savory. In this recipe, bulgur wheat is flavored with a hint of garlic, then tossed with cucumbers, tomatoes, red onions, and fresh mint. Dressed simply in lemon juice and olive oil, this salad is light, healthy, and perfect for summer.

Note: Can also be used as a filling for wraps.

Ingredients

1/2 cup dried bulgur wheat

3/4 cup boiling water

1/2 teaspoon sea salt (plus extra for vegetables)

1/4 teaspoon pepper

1 small clove garlic (minced)

1/4 cup chopped cucumbers

1/4 cup chopped red onions

1/4 cup chopped tomatoes

1/4 cup chopped mint

handful sliced almonds

1-2 tablespoons olive oil

lemon juice

Method

Bring 3/4 cup water to a boil. Once boiling, add bulgur wheat, 1/2 teaspoon salt, 1/4 teaspoon pepper, mix and cover. Immediately remove from heat and let steep for about 10-15 minutes or until liquid is absorbed and bulgur wheat is tender. While bulgur wheat steeps, chop garlic, vegetables, and mint. Place garlic at the bottom of mixing bowl. Once bulgur wheat is cooked, add to bowl and toss. Next, fold in the chopped vegetables, almonds, and mint. Drizzle with olive oil, and a squeeze of lemon juice. Finally, season with a pinch of extra sea salt if necessary, to taste, and serve.

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