Bulgur Salad with Asparagus, Mint & Feta
I’m enjoying spring very much. Nature’s creative energy is felt everywhere and my appetite for creating new dishes is not spared. I’m in the mood for cooking with vegetables, herbs and pretty much everything fresh and green.
I bought some thin, crisp asparagus and a few fragrant bunches of mint and cilantro, and set out to make this salad. I poured boiling water over the bulgur and let it swell up (It doesn’t need to be cooked, isn’t that wonderful?), chopped and lightly sauteed the vegetables, added herbs add feta cheese, and tossed the salad.
And voilà, lunch was ready to enjoy.
Bulgur (or bulgar) is well loved and much used in Mediterranean cooking. It is whole grain wheat and high in fiber. It is parboiled, which is why it doesn’t need to be cooked but simply soaked in boiling water. Bulgur is wonderful to have handy to add to soups and stews or simply eat alongside meals instead of bread.
BULGUR SALAD WITH ASPARAGUS, MINT AND FETA RECIPE
Yield: 4 SERVINGS
Prep Time: 10 MIN ( + BULGUR SOAKING TIME)
Cook Time: 5 MIN
1 cup bulgur
2 tablespoons olive oil
1 shallot, minced
1 cup diced asparagus
15 mint leaves, chopped
¼ cup chopped cilantro
1/3 cup crumbled feta cheese
Fine sea salt and ground black pepper
Juice of 1 lemon
Place the bulgur in a bowl, cover it with boiling water and let it sit 20 minutes until it swells up. Drain excess water.
Heat the olive oil in a large pan over medium heat. Saute the shallot until translucent, 2 to 3 minutes. Add the asparagus and cook for 1 to 2 minutes. Add the bulgur and toss. Remove from the heat and let cool a bit for a minute or two. Add the mint, cilantro, feta, salt, pepper and lemon juice. Toss a couple of times to combine.
Serve at room temperature or cold.