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rainbow vegan bulgur salad

Vegan Rainbow Bulgur Salad

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 people
Course: Salad
Cuisine: middle eastern
Ingredients Method Notes

Ingredients
  

  • 100 grams almonds chopped roughly
  • 2 medium onions finely chopped
  • 3 tbsp white wine vinegar
  • 2 cups fine grain bulgur
  • 1 1/4 cups water
  • 1.5 cups fresh orange juice
  • 2 veg stock cubes*
  • 3 European cucumbers
  • 2 medium carrots
  • 1 cup pomegranate arils
  • 2 Nagpur oranges Mandarins
  • 1 cup mint leaves
  • 1/3 cup extra virgin olive oil
  • 1 tbsp Turkish saffron optional
  • 4 tbsp Turkish Salad Spice*
  • few handfuls of micro greens*

Method
 

  1. Almonds: In a heavy bottomed pan or the microwave, toast the almonds until aromatic and golden brown.
  2. Onions: In a small bowl, combine the chopped onions with the vinegar and two pinches of salt. Cover and keep aside for 15 minutes. This gives a tangy flavour to the onions, taking the bite off the raw onions.
  3. Bulgur: Bring the water to boil in a saucepan. Turn off the flame, and mix in the orange juice and stock cubes. If using vegetable stock, then bring that to a boil and mix in the orange juice. Place the bulgur in a large pot with a lid. Pour the hot liquids over the bulgur. Give it a stir. Cover and keep aside for 3-4 minutes or until all the liquids are absorbed. Fluff up the grains with a fork such that there are no clumps. Keep covered for 5 more minutes. Remove the bulgur now onto 2 baking trays or large plates and allow to cool completely.
  4. Meanwhile, prep all the other ingredients. Dice the English cucumbers into a 2 cm dice. No need to peel these.
  5. Peel and coarsely grate the carrots.
  6. Peel and segment the oranges. Peel each segment and discard the peel. Gently break each segment into halves and keep aside.
  7. Coarsely chop the mint leaves.
  8. One the bulgur is cooled, divide all the ingredients (except almonds and micro greens) between the two trays of cooled bulgur. If you have a large sized bowl, you can do the same in one big bowl, mixing all the ingredients gently along with the extra virgin olive oil and spices.
  9. Toss in the toasted almonds and micro greens towards the end or top each serving with a sprinkling of these.

Notes

  • Instead of stock cube and water, use 1.25 cups of low sodium vegetable stock
  • You can prepare your own veg stock in the pressure cooking using my recipe here.
  • Instead of Turkish Salad Spice - use a mix of salt, oregano, chilli flakes, coarsely pounded cumin and sumac.
  • Instead of micro greens, use bean sprouts or thinly sliced mix of greens.
  • Other ingredients you can use in this salad: finely chopped parsley, chopped seedless dates, halved cherry tomatoes