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Bulgur salad with spring onion vinaigrette

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • For the salad

  • 110g medium-grind bulgur

  • 1/2 small red onion, finely diced

  • 2 plum tomatoes, finely diced

  • 100g finely chopped fresh flat-leaf parsley

  • 50g finely chopped fresh mint leaves

  • 4 spring onions, sliced, plus

  • For the vinaigrette

  • 75g chopped spring onions

  • 60ml fresh lime juice

  • 15ml buckwheat honey

  • 1 serrano chilli, chopped

  • 120ml rapeseed oil or olive oil

  • 1 tsp rock salt

  • 1/2 tsp freshly ground black pepper


Step 1

Place bulgur in a large bowl, pour 750ml of boiling water over, cover the bowl with cling film and let sit until tender, about 15 to 20 minutes.

Step 2

Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced spring onions.

Step 3

Transfer the salad to a platter and drizzle with the green onion vinaigrette.

For the vinaigrette:

Step 1

Place the lime juice, honey, serrano, and spring onions in a blender and blend until smooth.

Step 2

With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tbsps of cold water, and season with salt and pepper, to taste.


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