Fresh Spinach, Bulgur Wheat and Lentil Salad ©

 

 

 

 

 

 

 

This is an excellent wholesome healthy salad and a suitable for Lent.

http://en.wikipedia.org/wiki/Lentil

 

Especially for Amalia who requested this recipe.

 

 

 

Easy

 

 

 

 

 

4-6 Persons

 

 

 

 

 

Ingredients

1 cup small sized brown lentils

1/2 cup ‘coarse ground’ Bulgur Wheat

2 Bay leaves ( fresh or dried )

500g Baby Spinach leaves

1/2 Red sweet pepper either fresh or preserved

Bunch coriander leaves, stalks removed

 

Dressing

4 tbs Virgin Olive Oil

2 tbs Balsamic vinegar

1 tsp ground cumin

1 tsp salt or more

Freshly ground black pepper

 

Method

1.Measure out lentils and spread out on a tray, or white dish. Check through carefully for stones. Place in sieve and rinse under the cold tap. Place in small saucepan and add double the water, together with 2 bay leaves. Bring to the boil and simmer until soft, but not dissolving. This takes about 1/2 to 3/4 hr, depending on lentils. Do not add salt to the water, this makes lentils tough. Once cooked place in sieve and rinse under the cold tap. Leave to drain.

2. Measure out Bulgur Wheat, place in small saucepan and cover with water. Bring to the boil and simmer for 15- 20 minutes until firm, but soft enough to eat. Remove and place in sieve and rinse under cold water. Leave to drain.

3.Wash spinach leaves in several waters, especially if gathered from the kitchen garden, in which case the spinach needs several rinses to get rid of all the earth and soaking in salted water. On the market you can also find packets of ‘Baby Spinach’ leaves, which need much less washing.

4. Remove a piece of grilled pepper from the preserving jar.( In Greece use Florinis.) Dice into small cubes. Otherwise use a fresh red pepper, cut in half, seeds removed and then cut into small cubes.

5. Make up your dressing and beat together with a fork until emulsified.

6 Shortly before serving place your ingredients in a large bowl, drizzle with dressing and very gently mix together with two large forks, just enough to combine.

Cook’s Note : Bulgur Wheat is cut in different thicknesses. Fine , Medium Coarse and Extra Coarse. This recipe uses Medium Coarse.

http://en.wikipedia.org/wiki/Bulgur

 

 

This is what you are aiming for.

 

 

Spread out lentils onto a tray or white dish.

 

 

Check through carefully for stones, or other grains.

Place in a sieve  and rinse under the running tap.

 

Place lentils in small saucepan and add double the volume of water. You can see the water comes up about a 3-4 cm above the lentils. Add bay leaves for flavor. No salt! Salt makes lentils tough. Cook until tender, but not disintegrating. 30-40 minutes, depending on lentils. Drain in sieve and reserve.

Measure out Bulgar Wheat into small saucepan add double the volume in water, bring to the boil and simmer until just cooked. This takes about ten minutes. You want it to be a little chewy, not completely soft. Drain in sieve and reserve.

 

Wash spinach leaves in several waters, especially if collected from the garden and full of earth. It takes 5-6 changes of water for all the earth to be washed out. If using packeted baby spinach leaves, one rinse is enough.

 

Grind Cumin seeds  until they are a fine powder.

When you freshly grind spices  from  seed the flavor is more aromatic, than ‘ready ground’ powders.

 

 

Make up salad dressing and add cumin powder. Beat with a fork to emulsify.

 

 

 

Cut  sweet red pepper into very small cubes, a little larger than a match head.

Just before serving combine ingredients in large salad bowl and drizzle with dressing.

Using two large forks, mix together very lightly until just combined.