Bulgur delivers a satisfying firm bite, forming the ideal base for this vibrant salad packed with smoked chicken and crunchy nuts. Sourced from Floortje Dessing's acclaimed Fair Trade Cookbook, this dish blends bold flavors and wholesome ingredients for an effortless meal.
Preparation time: 20 minutes (plus 15 minutes resting)
Ingredients for 4 servings
• 1 shallot, chopped
• 200 g bulgur
• Mild olive oil
• 150 g date pieces or 150 g coarsely chopped dates
• 150 g roasted cashew nuts
• Seeds from 1 large pomegranate or 100 g fresh red berries
• 1 fresh sweet apple, peeled and cut into pieces (same size as date pieces)
• Leaves from 6 sprigs fresh mint, finely chopped
• Leaves from 10 sprigs fresh coriander, finely chopped
• 3 spring onions, sliced
• 200 g smoked chicken strips
• Salt and freshly ground pepper
• Juice of 2 to 3 small lemons
Preparation
1. Sauté the shallot in a dash of olive oil (without browning), add the bulgur, and fry for half a minute. Reduce heat to low, pour in hot water (from the kettle) until the bulgur is covered by about 1 cm, then cover and let rest off the heat for 15 minutes until absorbed.
2. Fluff the bulgur with a fork in a large bowl and allow it to cool slightly.
3. Gently mix in the remaining ingredients.
4. Season to taste with salt, pepper, lemon juice, and olive oil.
5. Serve with crusty bread, olive oil, and coarse sea salt for dipping.
Expert Tips
– Swap chicken for feta or smoked mackerel.
– Add veggies like cucumber or cherry tomatoes for variety.
Couscous works wonderfully as a bulgur alternative.
– Gluten-sensitive? Opt for buckwheat or millet instead.
Drawn from Floortje Dessing's Fair Food cookbook, featuring 80 recipes by top chefs and food experts. An initiative by Max Havelaar Foundation, Fair Trade Original, and the National Association of World Shops. Available now at bookstores and world shops for €24.95—proceeds support a nursery on a fair-trade tea plantation in Sri Lanka.
