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Bulgur and Cavolo Nero Salad

Prep Time30 mins
Servings: 4

Ingredients

  • 200 g Fine Bulgur
  • 200 g cavolo nero (sliced very finely)
  • 1 pomegranate (picked)
  • 100 g cashews
  • 1 tbsp Harissa Spice
  • 1 white onion (diced)
  • 1 lemon zest and juice
  • 100 ml olive oil
  • 50 ml vegetable oil
  • Boiled water

Instructions

  • 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 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.

Notes

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 greengrocers.