Bulgur Wheat, Chickpea, Date and Persimmon Salad

Ingredients

  • 200 g / 1 cup fine burghol
  • 8 tablespoons water
  • 6 tablespoons lemon
  • Extra virgin olive oil
  • 200 g / 1 cup cooked chickpeas
  • 1 tablespoon oregano
  • The juice of 1 lemon
  • Sea salt
  • Freshly milled black pepper
  • 1 persimmon or khaki fruit, quartered
  • 3 sprigs of flat leaf parsley, chopped
  • 6 dates, halved

Method

  1. Rinse bulgar wheat in water, strain and leave for 30 minutes to expand.
  2. Dress wheat and chickpeas with lemon juice and 8 tablespoons olive oil.
  3. Add oregano, salt and black pepper.
  4. Delicately pile the grain salad in a shallow dish.
  5. Arrange the khaki quarters and date halves on top, and serve sprinkled with chopped parsley.
35 minutes

Preparation Time

100
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