Herbed Bulgar Wheat Salad Recipe

About this recipe

A refreshing and wholesome dinner option, this Jain-friendly bulgar wheat salad is packed with fresh herbs, tangy lemon, and juicy tomatoes. Perfect for a light yet satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 400G Italianavera Chopped Tomatoes, 400G
• - Sunita Lemon Juice Organic
• - Filippo Berio Mild Light Olive Oil
• - Forest Whole Foods Organic White Quinoa
• 250G Holland & Barrett Nutritional Yeast Flakes
• 100 G Trs Ground Cumin Jeera Powder
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Rinse 3/4 cup of bulgar wheat thoroughly and soak it in enough water to cover. Place it in the fridge for about 45 minutes until most of the water is absorbed.
2. 2. Once the bulgar wheat is ready, drain any excess water and fluff it with a fork.
3. 3. In a large mixing bowl, combine the soaked bulgar wheat with 1 cup of finely chopped tomatoes, 1/4 cup of freshly squeezed lemon juice, 1/4 cup of olive oil, 1 teaspoon of ground cumin, 1/4 cup of chopped parsley, and 1/4 cup of chopped mint.
4. 4. Add a pinch of hing (asafoetida) for a subtle flavor boost, and season with salt to taste.
5. 5. Mix everything thoroughly to ensure the flavors are evenly distributed. Let the salad sit for 10 minutes to allow the flavors to meld.
6. 6. Serve the herbed bulgar wheat salad chilled or at room temperature as a light dinner option.