Spicy Pear And Bulgur Salad Food

BULGUR SALAD

Steps:

• Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

SPICY GREEN SALAD WITH MANCHEGO AND PEARS

Steps:

• Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
• Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
• Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

KISIR (SPICY TURKISH BULGUR WHEAT SALAD)

Steps:

• Mix the tomato paste, hot pepper paste (if using) and boiling water until completely mixed. Stir in the bulgur. Set aside until the bulgur has softened and cooled a little, 10-20 minutes.
• Mix the bulgur with the remaining ingredients. Season with salt and pepper to taste.

SPICY BULGUR SALAD

Steps:

• In a medium bowl, pour the boiling water over the bulgur. Cover the bowl with plastic wrap and let sit for 15 minutes or until all the liquid has been absorbed. In a large bowl combine the remaining ingredients and toss together. Season with salt and pepper. Using a fork, fluff the bulgur wheat and stir into the vegetable mixture. Taste and season again. Serve at room temperature.

SPICY PEAR AND BULGUR SALAD

Steps:

• Pour boiling water over bulgur in medium bowl; let stand 1 hour. Drain any remaining water from bulgur; cool 15 minutes.
• Mix bulgur, pears and raisins in large bowl.
• Shake orange juice, brown sugar and cinnamon in tightly covered container. Pour over bulgur mixture; toss to mix. Cover and refrigerate 1 to 2 hours to blend flavors.

SUPER SPICY PEA SALAD

Steps:

• In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.

SPICED BULGUR WHEAT WITH ROASTED PEPPERS

Steps:

• In a large microwave proof bowl, cover the bulgur wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulgur wheat and serve warm or cold.