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Bulgur and Cavolo Nero Salad Recipe

Serves : 4

Preparation time: 30 min

Enjoy this simple and healthy nutritious winter salad either on its own or as a garnish. The sweet and sharp pomegranate topped with a pleasantly bitter cavolo nero, creates an ideal garnish for game.

Truly delicious.

Ingredients:

200 g Fine Bulgur

200 gr cavolo nero, sliced very finely

1 pomegranate, picked

100 gr cashews

1 tbsp Harissa Spice

1 white onion, diced

1 lemon zest and juice

100 ml olive oil

50 ml vegetable oil

Boiled water

 

Method: Thoroughly wash the cavolo nero

Remove the stem by holding the cavolo nero upside down and pull the leaves down. Once you’re finished, pile up your leaves and slice them very thinly. This way you can eat them raw with all the nutrition and crunch in its place
Pick the pomegranate and chop the cashews roughly. Set them both to one side
Soak the fine bulgur with boiled water in a large bowl. The water shouldn’t be more than one finger higher than your bulgur
Add a splash of extra virgin olive oil and a generous pinch of sea salt
Cover the bowl with cling film to ensure the steam doesn’t escape, as this helps to cook the bulgur
After 15 minutes of resting time, remove the cling film and mix the bulgur thoroughly, making sure the bulgur isn’t stuck together
Add the lemon zest, lemon juice, olive oil and harissa spice
Add salt to taste and mix together

Sweat the onions:

In a pan add a small amount of vegetable oil and sweat your onions with a pinch of salt
Once they’re softened and without colour, you can then add them on top of your bulgur
Finally, mix the rest of your ingredients with the bulgur wheat and finish your salad by having a last taste and adjusting your seasoning

Chefs Tips:

Eat straight away, or enjoy as leftovers, straight out of the fridge
You can use any other grain or of your choice or a combination of grains
You can replace the harissa with Chinese five spice if you are pairing it with duck
Cavolo nero can be found in Borough Market and many independent green grocers

Recipe Credit: ARTHUR HOOPER’S

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