Mixed tomato and bulgur salad with crispy celery leaves

Mixed tomato and bulgur salad with crispy celery leaves

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Mediterranean
15 Mins Prep · 10 Mins Cook

For a light lunch with a fried celery twist, look no further than this tangy bulgur wheat salad

Created by Spinneys
Prep time 15 minutes
Cook time 10 minutes
Serves 4
Cuisine Mediterranean
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 318
Fat 18g
Saturates 11g
Protein 15g
Carbs 24g
Sugars 7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Ingredients

Equipment

Cooking Instructions

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1

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.

2

Drizzle the wedged plum tomatoes and vine tomatoes with olive oil and seasoning and grill over medium coals until charred.

3

In a large serving bowl, combine the bulgur, plum tomatoes, thinly sliced medium onion, 2 grated garlic and chopped herbs.

4

In a small bowl, combine the lemon juice, vinegar, oil, honey and sumac, then season well with salt and pepper.

5

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.

6

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.