A bulgur, chickpea, mint, and spring vegetable salad inspired by North African and Levantine flavors. Tossed in a delicious orange juice and lemon dressing, it is a most refreshing meal or starter for a heated summer day. And if you’re looking for an accompaniment, this salad pairs well with seared salmon or chicken.

INGREDIENTS/ SERVES 2 AS A MEAL

1/4 cup/ 50 gr. fine bulgur wheat
3 cucumbers/ about 250 gr., chopped
2 large tomatoes/ about 300 gr., chopped
1 cup cooked or canned chickpeas/about 170 gr.
generous handful fresh mint, chopped
4 tablespoons sultanas (yellow raisins)
2 tablespoons pistachios, coarsely chopped
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
salt, to your taste

METHOD

1. Place the bulgur in a small bowl and add 1/4 cup plus 2 tablespoons of boiling water. Cover the bowl with plastic wrap and leave to sit for about 15 minutes. Remove the wrap and drain the bulgur using a strainer.

2. Combine the bulgur, cucumbers, tomatoes, chickpeas, mint, raisins, and pistachios in a serving bowl. Mix together the orange juice, lemon juice, olive oil, and honey, and drizzle onto the salad. Toss together to combine. Season with salt and serve at once.

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