I love this traditional Turkish dish, it’s really healthy, requires little effort and tastes so refreshing. In my opinion a cold dish with a mix of fresh herbs and vegetables can often be the perfect light lunch or even a great side dish.
- 1 and half cups of fine bulgur
- 1 and a half tablespoons of tomato puree
- 1 generous tablespoon of hot red pepper puree
- 1 large cucumber
- About 20 baby plum tomatoes
- A generous bunch of flat leaf parsley
- The leaves of about 4-5 sprigs of fresh mint
- 3 Spring onions
- The juice of half a lemon
- Extra virgin olive oil
- A teaspoon of cumin
- Salt and black pepper to taste
- Crushed chillies (optional if you want some extra heat)
- Put the bulgur in a large bowl and add enough boiling water to come to about one finger above the surface. Cover with clingfilm and leave until all the water has been absorbed and the bulgur has expanded in size.
- Finely dice all the vegetables and herbs:the cucumber, tomatoes, spring onions, parsley and mint and put them into a separate bowl.
- Once the bulgur is done and has cooled down, mix in the tomato and red pepper puree, add the cumin, lemon juice, salt, black pepper and some olive oil and mix thoroughly until the bulgur becomes an orange colour.
- Add in the vegetable mixture into the bulgur and mix again. Add some crushed chilli flakes on top if you prefer extra heat. This dish should be served cold.