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…full of vegetables and herbs
Bulgur is a common (side) dish from the middle east and neighbouring countries. What I love from these countries is how many of their dishes are based on the principle that food is meant to be shared and enjoyed. On my trip to Turkey, I saw how families gather around the table after sunset to enjoy their meal during Ramadan. I saw people working next to each other coming together sharing and having their meals at night. In Marocco, I sat at long tables in the middle of the desert to have dinner together with friends and strangers.
Even though bulgur often has a supporting role it is perfectly capable of being centre staged. This bulgur salad is healthy, light and herby. The sweet potatoes add that little extra sweetness with that extra oomph thank to the mint and thyme.
- 300 gr bulgur
- 2 tsp cumin powder
- 2 tsp curry powder
- 2 tsp smoked paprika powder
- 2 tomatoes diced
- 100 gr spring onions in slices
- 1 cucumber diced
- 300 gr corn kernels
- 150 gr feta cheese
- salt and pepper to taste
- 3 sweet potatoes
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 handful mint leaves chopped
- 1 chilli pepper deseeded and chopped
- extra virgin olive oil
Place the bulgur in 960 ml litres boiling water. Lower the heat so the water simmers. Add the cumin, curry and smoked paprika, stir and cook for 10 minutes.
In the meantime peel sweet potatoes and cut into thin slices. Add the sweet potatoes, mint, thyme, garlic and chilli pepper in a bowl. Pour the extra virgin olive oil until all the potatoes are covered in oil.
Place the potatoes slices in a griddle pan and cook, on medium heat, the potatoes on both sides until their soft (approx. 15 minutes). Brush the potatoes with the leftover oil mixture.
Strain the bulgur and add the spring onions, cucumbers, tomatoes and corn kernels. Crumble the feta cheese and add it to the salad. Season it with salt and pepper to taste. Serve the salad with the potatoes on top.
Easy, yummy and healthy! Now go enjoy it…