Salad can have a habit of being a bit boring, yep I said it salad can be a bit boring. I take a packed lunch with me to work most days and at times it can become a little boring. Same thing day in and day out, that is where this salad can come to the rescue. This pea and mint bulgur wheat salad
Pea and Mint
This is a classic flavour combination, usually reserved for soups but also great in salads. I first came across this recipe in the Comptoir Libanais cookbook. In recent years I have become a huge fan of Lebanese food, after spending some time in the Middle East I just fell in love with it. A lot of the dishes are vegetarian-friendly. And in many cases vegan-friendly.
The flavours are fresh and the dishes are often healthy. The food is always well seasoned with fresh herbs and spices.
As with a lot of Middle Eastern food, pomegranate is an integral part of the dish. It adds a lovely natural sweetness and crunchiness to this salad, adding another layer of taste and texture.
This pea and mint bulgur wheat salad makes a wonderful side dish. But it also makes a great lunchbox meal. I have taken it to enjoy at work a few times and it is a wonderful alternative to sandwiches.
The dressing is a simple mix of olive oil and cider vinegar, salt and a little ground black pepper. I like to mix the dressing and keep it on the side until I am ready to eat the salad. This is a really good thing to do if you are taking it to work for your lunch. This will help to keep the delicate flavours of the salad perfect and your bulgur wheat fluffy.
Pea and Mint Bulgur Wheat Salad
- 300 grams dry bulgur wheat (1 and 1/3 cup)
- 150 grams fresh or frozen peas (1 cup)
- 1 small bunch fresh mint leaves roughly chopped
- 1 small bunch flat leaf parsley leaves roughly chopped
- 1 medium pomegranate – seeds removed
- 5 teaspoons cider vinegar
- 5 teaspoons olive oil
- 1 pinch salt
- 1 pinch ground black pepper
- Place the bulgur wheat in a large bowl and cover it with lukewarm water and leave it for 45 minutes. Then drain any water that is left over in the bulgur wheat and fluff it up using a fork. Then place it to one side.
- Bring the peas to a light boil in lightly salted water and simmer for 5 minutes. Then place the peas in a bowl of very cold water. This will help the peas keep their bright green colour.
- Roughly chop up your herbs.
- Add the cold peas, chopped herbs and pomegranate seeds to the bulgur wheat.
- In a small dish mix the cider vinegar and olive oil together along with a pinch of salt and pepper. When you are ready to serve the dish mix the dressing into the salad.
- Keep dressing separate if you are not consuming immediately.
- Keep this salad in the fridge and consume within 3 days.