I love this salad!
This recipe is for four people:
1/2 cup bulgur
hot water
2 tbs olive oil
2 onions
1/3 pound fresh spinach, washed and dried
2 tbs tahini
1 garlic clove, finely chopped
juice fron 1/2 lemon
2 tbs unflavoured yoghurt
4 tbs hot water
1/4 cup pine nuts (I love pine nuts so I used a little more)
Salt and pepper to taste
Boil 3-4 cups of water.
Put bulgur in a heat proof bowl and cover with hot water. Let sit for 20 minutes. Drain.
Toast pine nuts in a dry pan over medium heat.
When nuts are toasted, transfer them to a bowl and let them cool down.
Slice onions.
Blanche onions in the oil over low to medium heat until they are soft and slightly brown.
Shred the spinach roughly and add it to the pan along with the drained bulgur. Add salt and pepper - I use 1 ts salt and 1/4 pepper.
Mix well and let it sit in the pan for about five minutes on low to medium heat. The spinach will become a little soft, but that's okay.
For the dressing:
Mix tahini, garlic, lemon juice and hot water in a small bowl.
Add youghurt and then salt and pepper to taste.
Mix everything together in a bowl and sprinkle toasted pine nuts on the top.
I have served this salad with BBQ chicken breasts but I have also eaten just the salad for lunch!
This recipe is for four people:
1/2 cup bulgur
hot water
2 tbs olive oil
2 onions
1/3 pound fresh spinach, washed and dried
2 tbs tahini
1 garlic clove, finely chopped
juice fron 1/2 lemon
2 tbs unflavoured yoghurt
4 tbs hot water
1/4 cup pine nuts (I love pine nuts so I used a little more)
Salt and pepper to taste
Boil 3-4 cups of water.
Put bulgur in a heat proof bowl and cover with hot water. Let sit for 20 minutes. Drain.
Toast pine nuts in a dry pan over medium heat.
When nuts are toasted, transfer them to a bowl and let them cool down.
Slice onions.
Blanche onions in the oil over low to medium heat until they are soft and slightly brown.
Shred the spinach roughly and add it to the pan along with the drained bulgur. Add salt and pepper - I use 1 ts salt and 1/4 pepper.
Mix well and let it sit in the pan for about five minutes on low to medium heat. The spinach will become a little soft, but that's okay.
For the dressing:
Mix tahini, garlic, lemon juice and hot water in a small bowl.
Add youghurt and then salt and pepper to taste.
Mix everything together in a bowl and sprinkle toasted pine nuts on the top.
I have served this salad with BBQ chicken breasts but I have also eaten just the salad for lunch!