Turkish Kisir Salad – Hugh Fearnley Whittingstall

Cook/soak 200g bulghur wheat/couscous according to directions.

Make a dressing by mixing 4T lemon juice, 1T tomato puree, pinch of dried chilli (optional), 1t ground cumin, 1t paprika, 1t sea salt, 1t black pepper & 5T olive oil (or your favourite).

Pour dressing over warm grains & leave to cool completely.

Core & dice 350g ripe tomatoes & slice 4 spring onions.

Add 1 or 2 deeseeded & chopped peppers or 500g sauteed courgettes or more tomatoes.

Finely chop 5T flat leaf parsley, 4T mint & 3T dill & mix everything together adding 50g toasted walnuts.

Leave to stand for at least 20m (or overnight) and then add salt & pepper or more chili to taste.

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