Bulgur chicory salad with kalamata olives and pistachio

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Recipe by Damaris Beems Course: SaladCuisine: Arabic
Servings

4

Preparation

10

minutes
Cooking time

20

minutes
Total time

30

minutes

This salad will keep you going after lunch. Deliciously spicy because of the fresh thyme and rosemary. Crunchy because of the chicory and roasted pistachios. And the kalamata olives give off the delicious olive taste. The bulgur is nutritious and light at the same time. It sucks up the delicious flavours in this salad beautifully. After that, it’s up to you.

Ingredients

  • 200 gram bulgur

  • 3 chicory

  • 2 red onions

  • 2 twigs rosemary

  • 15 twigs thyme

  • 1-2 lemons

  • 75 gram kalamata olives

  • 50 ml olive oil

  • salt and pepper

Preparation

  • Cook the bulgur for 8 minutes.
    Meanwhile cut the red onion into small pieces.
    Cut the chicory into pieces.
    Remove the needles from the rosemary and zip the thyme needles from the sprigs.
    In the meantime, squeeze the lemon (s) and mix in the pepper and salt and the olive oil.
  • When the bulgur is cooked, drain the excess water.
    Let the bulgur evaporate for 5 minutes and stir it through.
    Mix all ingredients together, including the olives.

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