This is a light, yet filling salad. Easy to prepare as most salads are. Helpful for your diet as well.
I do not always rinse the bulgur, but do not skip this step for this salad. As by rinsing you are not getting rid of the starch/dust you are also making the bulgur absorb the water and getting ready for service.
Do not forget to rinse the lentils too, as most lentils have smell and rinsing will let you get rid of the smell. Boil with plenty of water and drain and rinse again before adding the lentils to the bulgur.
Add the listed ingredients and some others as you like. I often slice some cucumber pickles if available in the fridge.
I know that peeling pomegranate can be a burden, but please try to avoid already seeded pomegranates.
I hope you will try and enjoy this lovely salad.
Turkish Gavurdagi Salad
Ingredients
- 150 grams green lentils
- 150 grams fine bulgur
- 1 red pepper small
- 1/2 bunch parsley
- 1/2 bunch dill
- 4-5 spring onions optional
- 3 tablespoons pomegranate seeds
- 1 tablespoon pomegranate sauce
- 100 grams walnuts optional
- 2 tablespoons vinegar grape or apple
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- a pinch dry mint flakes
Instructions
- Rinse the bulgur.
- Rinse the lentils. Place the lentils in a pot, cover with water. Boil until edible. When ready drain and rinse again.
- Pour the lentils on the bulgur and mix well. Cover with a lid. Set aside to cool.
- Chop well all the greens and add.
- Discard the seeds and chop the red pepper and add.
- Peel the pomegranate and add the seeds.
- Use a food processor or chop the walnuts coarsely.
- Add the remaining ingredients; vinegar, olive oil, salt and red pepper flakes. Mix well and serve.