For a light lunch with a fried celery twist, look no further than this tangy bulgur wheat salad
|Prep time||15 minutes|
|Cook time||10 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To cook the bulgur wheat, place it in a medium-sized pot with two cups of water and bring to a boil. Cover and reduce the heat to a gentle simmer, then cook for about 10 minutes or until tender. Drain off any excess liquid and fluff the bulgur with a fork. Allow to stand and then refrigerate until completely cool.
Drizzle the wedged plum tomatoes and vine tomatoes with olive oil and seasoning and grill over medium coals until charred.
In a large serving bowl, combine the bulgur, plum tomatoes, thinly sliced medium onion, 2 grated garlic and chopped herbs.
In a small bowl, combine the lemon juice, vinegar, oil, honey and sumac, then season well with salt and pepper.
To make the crispy celery, heat a small pot of frying oil to 160°C and drop in a handful of celery leaves. Fry until the leaves are crispy, then drain on paper towels.
When ready to serve, dress the salad and season further if needed. Top the salad with the crispy celery and torn bocconcini. Place the grilled vine tomatoes on top.