This Bulgar, Lentil and Cucumber Salad is hearty and filling, with a fresh light summer flavour.
Author: Emma
Serves: 4
Ingredients
Salad:
½ cup bulgar wheat*
½ cup dried green lentils
3 tbsp finely chopped parsley
2 tbsp finely chopped mint
1 large cucumber, cut into bite sized chunks**
¼ cup pumpkin seeds
¼ cup very finely chopped red onion
⅓ cup feta, crumbled
Dressing:
2 tbsp olive oil
juice of 1 lemon
pinch of chili flakes
Method
Put the bulgar wheat and lentils in a medium saucepan, cover with about 2 cups of water and bring to the boil, reduce to simmer for about 12-15 minutes until bulgar and lentils are tender. Transfer to a colander or sieve to drain off any excess liquid and cool down while you prepare the rest of the salad. I usually chop my vegetables while the lentil-bulgar mix is drying and cooling
Toast pumpkin seeds in a hot dry pan until nutty and fragrant (barely 2 minutes), set aside.
Whisk together dressing ingredients and set aside.
Assemble the salad: In a large bowl, mix together the bulgar, lentils, herbs, cucumber, pumpkin seeds and onion. Pour the dressing ingredients over the top and give everything another quick mix. Sprinkle the feta over the top and serve!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/bulgar-lentil-and-cucumber-salad/