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Almond Date Bulgur Salad with Sofrito
Ingredients
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500 millilitre (17 fluid ounce) water
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175 gram (6 ounce) bulgur (cracked wheat)
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1 teaspoon grated orange peel
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125 millilitre (5 ounce) orange juice
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1 teaspoon Ground Cumin
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½ teaspoon Sea Salt
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2 teaspoon olive oil
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100 gram (4 ounce) tin chopped tomatoes
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50 gram (2 ounce) greenpepper, chopped
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50 gram (2 ounce) red pepper, chopped
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50 gram (2 ounce) onion finely chopped
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2 teaspoon Garlic Granules
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75 gram (3 ounce) pitted dates, squarted, divided
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25 gram (1 ounce) sliced almonds, toasted, divided
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1 tablespoons Coriander Leaf
Key Products
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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