This is a recipe for one of my favourite salads I've made over the past few weeks. We have so many tomatoes in the garden at the moment so it's a great way to use them up. You can serve this salad as a main at lunchtime or it'll make a great side salad to accompany a BBQ.
There is still time to order this weeks menu if anyone hasn't had chance to yet. My menus will stop at the end of August as I set off travelling on September 6th. I am going with my younger cousin Sophie who some of you have met on our yoga retreats. Our plan is to head to Bali for a month first before going onto Australia until February and then New Zealand. As you can imagine we are getting very excited as we'll be there in 4 weeks!
Bulgur & Tomato Lemony Salad (makes 1 large bowlful, serves x4)
300g bulgur wheat
x4 beef tomatoes
Small punnet cherry tomatoes
1/2 red onion
Handful of radishes
x1 pomegranate - deseeded
Handful of parsley
x3 tbsp olive oil
x2 lemons - zest & juice
x1 tbsp red wine vinegar
x1 tbsp of sumac
Cook the bulgur wheat according to the packet instructions. Once cooked, drain in a sieve and run under cold water until cool and leave in the sieve to drain.
Cut the beef tomatoes into 8 pieces and the cherry tomatoes in half. Place into a large serving bowl. Finely slice the red onion and radishes and add to the bowl. Cut the cucumber into quarters length ways, scoop out the seeds and discard, and then chop the remaining cucumber into 1cm pieces. Mix into the bowl along with the pomegranate seeds and the walnuts which you can break up with your hands. Roughly chop the the parsley and mix into the salad along with the drained bulgur wheat.
To make the dressing, mix all the ingredient together in a jug before pouring over the salad. Stir everything together and serve.