Almond Date Bulgur Salad with Sofrito

Almond Date Bulgur Salad with Sofrito

Almond Date Bulgur Salad with Sofrito

Prep Time
20 Minutes
Cook Time
20 Minutes
Ingredients
15
Sofrito, an aromatic mixture of sautéed bell pepper, tomatoes, garlic and onion, provides a flavourful base for many Latin dishes. Distinctly Middle Eastern flavours like orange, dates, cumin and almonds give this bulgur wheat salad a truly global twist.
Ingredients
  • 500 millilitre (17 fluid ounce) water

  • 175 gram (6 ounce) bulgur (cracked wheat)

  • 1 teaspoon grated orange peel

  • 125 millilitre (5 ounce) orange juice

  • 1 teaspoon Ground Cumin

  • ½ teaspoon Sea Salt

  • 2 teaspoon olive oil

  • 100 gram (4 ounce) tin chopped tomatoes

  • 50 gram (2 ounce) greenpepper, chopped

  • 50 gram (2 ounce) red pepper, chopped

  • 50 gram (2 ounce) onion finely chopped

  • 2 teaspoon Garlic Granules

  • 75 gram (3 ounce) pitted dates, squarted, divided

  • 25 gram (1 ounce) sliced almonds, toasted, divided

  • 1 tablespoons Coriander Leaf

Key Products
Ground Cumin

Product Information

£ 1.61,28g
Garlic Granules

Product Information

£ 1.80/unit,47g
Coriander Leaf

Product Information

£ 1.83/unit,7g

Instructions

  • 1 Bring water to boil in medium saucepan. Meanwhile, heat large frying pan over a medium heat, add the bulgur wheat and toast, stirring occasionally for 2-3 minutes or until fragrant, remove from the heat and allow to cool for 2-3 minutes then add toasted bulgur to the boiling water, cook on medium heat for 10-12 minutes or until tender. Drain and rinse under cold water. Place bulgur in a large bowl. Mix orange peel, juice, Cumin and Salt in small bowl. Pour over the bulgur, toss to coat well then set aside.
  • 2 Heat oil in large frying pan on a medium-high heat. Add tomatoes, peppers, onion and Garlic, cook and stir for 2-3 minutes or until tender-crisp. Add vegetables, and ½ of the dates, almonds as well as the Coriander Leaf to the bulgur mixture, toss to coat well.
  • 3 Serve warm or refrigerate until ready to serve. Garnish with remaining dates and almonds.
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