This Israeli Bulgar Wheat Salad is a fun take on Tabbouleh. Made with quick pickled red onions and radishes and a whipped tahini sauce that is to die for. It’s the perfect healthy summer salad!
Israeli Bulgar Wheat Salad with Pickles
- For the pickles
- 125g red onion (peeled, halved) 125g radishes
- 1/4 cup water
- 1 cup vinegar
- 1/4 cup agave
- 1 tbsp sea salt
- 1 tsp mustard seeds
- 1 star anise
- 1 cinnamon stick
- 1 bay leaf
- For the salad
- 200g bulgar wheat
- 310ml vegetable stock
- 1 tbsp zaatar
- 30g fresh mint leaves (finely chopped)
- 30g fresh parsley (finely chopped)
- 200g cherry tomatoes (halved)
- 4 spring onions (roughly chopped)
- 1 yellow pepper (de-seeded, finely diced)
- 1 large avocado (diced)
- 70g chopped walnuts
- Large handful salad leaves
- Optional Sauce
- 80g tahini
- 1/2 cup lukewarm water
- 1 clove garlic
- 2-3 tbsp lemon juice
- Pinch sea salt
Start by making the pickles. Add all of the pickle ingredients to a small saucepan, except for the red onion and radishes, and place on a low to medium heat, bringing to a boil. Remove from the heat and leave to for 10 minutes.
Insert the slicing disc into the food processor bowl and lock the lid. Select LOW then carefully place the red onion and radish into the feed chute and use the part pusher to push down. Repeat until all onion and radish is sliced. Place into a jar or tupperware container and pour over the cooled vinegar mixture. Seal and place in the refrigerator until needed.
Add your your bulgar wheat to a medium sized bowl then pour over the hot vegetable stock. Stir together with a fork then cover with cling film or a larger plate turned upside down. Leave for 15 minutes, or until all stock has been absorbed, before fluffing up with a fork.
In a large salad bowl add the cooked bulgar wheat and remaining ingredients for the sald then toss together. Add in 4 to 6 tablespoons of drained pickles then toss again and serve.
For the optional, but delicious, sauce add all of the sauce ingredients to the Ninja bullet blender then blend using the EXTRACT setting until incorporated. Drizzle over the salad as needed.
The pickles will keep refrigerated for up to 2 weeks and so can be made in advance.
For a more wholesome meal serve with grilled chicken, fish or halloumi, hard boiled eggs, or crispy fried tofu or tempeh.