Bulgur salad with spring onion vinaigrette

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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• 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