Burgul And Tahini Salad Recipes

OTTOLENGHI BUTTERNUT SQUASH SALAD RECIPE WITH BULGUR AND TAHINI DRESSING

Steps:

• To roast the vegetables: Pre-heat the oven to 425 Degrees F. Place butternut squash and red onion wedges in a large bowl. Drizzle it with olive oil. Sprinkle it with kosher salt and freshly ground black pepper.
• Spread them evenly on the sheet pan. Toss well, making sure that all vegetables are coated with olive oil and seasoning. Transfer it to a baking sheet lined with parchment paper.
• Roast in the oven for 20-25 minutes. Keep a close eye on it as onions may roast before butternut squash. That being said, I allowed my onions brown a little bit for them to give a caramelized flavor to my salad.
• Take it out of the oven and set aside to cool.
• To make the dressing: Whisk tahini paste, lemon juice, garlic, and water in a small bowl.
• To assemble the salad: Once vegetables are cooled down, place them in a large salad bowl. Add the bulgur and gently stir.
• Drizzle with the dressing over the salad. Give it a very gentle stir. Sprinkle it with za'atar, toasted pine nuts, and chopped parsley. Taste for seasoning and if necessary, add more.
• Serve it immediately in individual plates.

BURGUL AND TAHINI SALAD

Steps:

• Heat a saucepan of water to boiling.
• While the water is coming to the boil, rinse the bulgur well in running water; drain.
• Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side.
• Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent.
• Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
• Whisk the tahini, water, lemon juice and yogurt together in a small bowl.
• Mix well, adding a little more water if necessary.
• Pour this dressing over the burgul/spinach mixture and combine well.
• Taste, and add more tahini or lemon juice as required.
• Serve warm.