Kısır: Turkish bulgur salad with chickpeas and herbs

Ingredients

For 1 serving

• Bulgur70 g
• Cooked chickpeas120 g
• Tomato paste15 g
• Spring onions3
• Parsley15 g
• Mint5 g
• Tomatoes120 g
• Cucumber80 g
• Lemon juice20 ml
• Cayenne pepper1 pinch
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten,

In season: May – September

Method

1. Put the bulgur in a bowl, cover with about twice its volume of boiling salted water, cover with a plate and leave to swell for 15 minutes, until the water is absorbed.
2. Fluff it with a fork and, while still hot, mix in the tomato purée and chilli powder until evenly red.
3. Meanwhile thinly slice the spring onions, finely chop the parsley and mint, finely dice the tomatoes and cucumber and drain and rinse the chickpeas.
4. Add the chickpeas, spring onions, herbs, tomatoes and cucumber to the bulgur, dress with the lemon juice, extra virgin olive oil and salt and leave for 10 minutes to let the flavours mingle before serving.