Burgul And Tahini Salad Recipes

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BURGUL AND TAHINI SALAD



Burgul and Tahini Salad image

Make and share this Burgul and Tahini Salad recipe from Food.com.

Provided by Molly53

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

5 ounces bulgur (bulgar)
olive oil
1 large red onion, quartered and sliced finely
4 ounces Baby Spinach, stemmed and roughly chopped
2 ounces pine nuts, toasted (sub sunflower seeds if pine nuts are unavailable)
10 cherry tomatoes, halved
1 tablespoon tahini
2 tablespoons water
1 lemon, juice of
3 tablespoons plain yogurt

Steps:

  • Heat a saucepan of water to boiling.
  • While the water is coming to the boil, rinse the bulgur well in running water; drain.
  • Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side.
  • Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent.
  • Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
  • Whisk the tahini, water, lemon juice and yogurt together in a small bowl.
  • Mix well, adding a little more water if necessary.
  • Pour this dressing over the burgul/spinach mixture and combine well.
  • Taste, and add more tahini or lemon juice as required.
  • Serve warm.

Nutrition Facts : Calories 278.8, Fat 12.6, SaturatedFat 1.3, Cholesterol 1.5, Sodium 40.4, Carbohydrate 38, Fiber 9.1, Sugar 4.3, Protein 9

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