Contact Channel Magazine
Mint Tabbouleh with Toasted Almonds banner

Salad & Other Things: with Sumo Salad

Mint Tabbouleh with Toasted Almonds

Well last month’s recipe caused a bit of a stir. A number of our readers caught us off guard as demand for Quinoa Muffins exceeded our production! So, continuing with the momentum of healthy grains, we are, for this Spring Issue, jazzing up the old Bulgur Wheat!
Bulgur Wheat is a staple grain in Middle Eastern cuisine. It is used like rice in Mediterranean countries. In fact, you can use Bulgur in place of rice in most recipes. It makes a nutritious, inexpensive, high-protein and high-fibre salad, which is low in fat. One cup of Bulgur Wheat has fewer calories, less fat and more than twice the fibre of brown rice. It also has more fibre than oats, buckwheat or corn. Because it is already partly cooked, little time is needed for preparation. It is available in three grinds, coarse, medium, & fine. Fine being used particularly for salads.
Our chef Sandy makes the most awesome Lentil and Tabbouleh Salad, which is made with Bulgur Wheat. I love it, it’s one of my favourites in our Deli, as it is so refreshing, especially in the summer. We have loads of returning customers who eat this every day. You’ll have to come in and try it. So healthy! It is also a favourite among body builders and gym bunnies alike!
I found this long lost recipe just last week whilst looking for recipes to make for our daughter, Micayla’s 21st party, and thought I would share it with you. We haven’t made it for a while, but it was always popular at our barbecue gatherings!  It is also very refreshing and full of flavour, and, like all of our recipes easy to do. Enjoy!
 
Ingredients
1 cup Bulgur (Cracked Wheat)
3 Spring onions trimmed and chopped
¼ cup chopped parsley
2 tbsp. chopped mint
2 hard boiled eggs finely chopped
¼ cup silvered almonds toasted
¼ cup olive oil
¼ cup lemon juice
Salt and pepper to taste

Method
Pour two cups of boiling water over the wheat and leave until the water is cold then drain. Add spring onions, parsley, mint, eggs, and almonds. Mix lemon and olive with some seasoning in a jar. Pour over the wheat mixture and toss. Great for a BBQ or stuffing in pitas.

Sumo Salad Café, 67 Hurstmere Road, Takapuna.
Phone 09 489 7866. Email takapuna@sumosalad.co.nz

by Sumo Salad Cafe

Advertisements

schnauer
victoriaj
twinneedles