Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
Salad:
- 1 cup (240 ml) bulghur
- 1 cup (240 ml) vegetable stock
- 2 tablespoons (30 ml) duck fat
- 1 red onion, diced
- 1 cup (240 ml) chickpeas, soaked for an hour, then boiled
- ¾ cup (180 ml) shelled walnuts, finely chopped, reserve some for garnish
- ½ cup (120 ml) crumbled feta cheese, reserve some for garnish
Dressing:
- ½ cup (120 ml) olive oil
- ½ cup (120 ml) walnut oil
- Juice of one lemon
- 1 tablespoon (15 ml) dried mint
- 1 teaspoon (5 ml) cinnamon
- 1 teaspoon (5 ml) sugar
- ½ teaspoon (2.5 ml) salt
- Pepper
To serve:
- 1 teaspoon (5 ml) lemon zest
- Chopped walnuts
- Feta cheese
- Fresh mint
Method:
Put bulghur in a bowl and pour in boiling vegetable stock. Cover and let sit for 10 minutes.
Meanwhile, to make the dressing, whisk all dressing ingredients together in a jar or bowl.
Add duck fat to a saucepan and heat over low heat. Add onions and chickpeas and stir, then cover and let steam for ten minutes. Remove from heat.
Combine bulghur, chickpeas, onion, walnuts and feta in a large bowl, then toss with dressing.
Turn out onto a large serving platter and grate with sprinkle with lemon zest, walnut, feta, and mint.
Serve.