Ingredients
For the bulgur
- 100 g fine bulgur
- 3 cl of olive oil
- 10 g of fine salt
For the tahini
- 100g tahini
- 10 cl of lemon juice
- 10 g of garlic
- 10g cumin
For the vinaigrette
-
sumac
-
pomegranate molasses
-
olive oil
-
lemon juice
-
sea salt
-
ground black pepper
For the salad
- 100 g parsley leaves
- 100 g oregano leaves
- 100 g celery (stems and leaves chopped)
- 100 g chopped green onion
- 50 g chopped mint
- 2 shallots, peeled and chopped
- 1 teaspoon sliced green chili
- 2 oranges in cubes
- 2 cubed clementines
- 70 g pistachios, roasted in a pan and roughly crushed
Preparation
-
Coat the bulgur seeds with oil and salt by tossing them between your hands. Pour 20 cl of boiling water, it should exceed the bulgur by 2 cm, and cover. Leave for 20 minutes until the water is completely absorbed. Using a fork, mix to separate the seeds.
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For the tahini: in a large bowl, place the tahini and gradually pour in, while mixing, the lemon juice and ice water, until you obtain a thick texture. Add the peeled and crushed garlic, cumin, salt, adjust the seasoning.
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Mix all the ingredients for the vinaigrette, measuring according to your taste.
-
For the salad: gather all the ingredients except the pistachios. Pour in the vinaigrette, add the pistachios, mix but not too much so that the pistachios remain crunchy. Generously place the tahini at the bottom of the plates and arrange the salad on top, finishing with a little sumac and a few pistachios.
