Bulgur salad with Peas, Rocket and Tomatoes
Bulgur wheat was used in many Mediterranean cuisines instead of rice; it is much higher in fibre and protein content and more tasteful! One of those ingredients that was consumed a lot in antiquity, but that lost its popularity with the development of our current food systems and the food monocultures they create. It is slowly regaining popularity though, as people worldwide begin to diversify their food source.
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EmailIngredients:
500 gr fresh peas
1 cups of bulgur
6 tbsp olive oil
2 1/2 tbsp vinegar (from red wine)
1 bunch fresh rocket leaves, chopped
3 tomatoes, diced
500 gr fresh peas
Procedure:
In a medium size casserole pour hot water to top bulgur. As soon as the water boils, turn the heat off, cover it and let it rest until bulgur is done.
Transfer the cooled bulgur to a large bowl. Boil the peas until cooked but crunchy. Strain and place peas in a bowl with chilled water for one minute. Strain the peas again. Mix the olive oil with the vinegar in a large bowl and add the salt. Pour the mixture over wheat, add the peas and place the bowl with the wheat in the refrigerator.
Add the rocket and tomatoes to the salad mixture stir well, and serve.
