BURGUL AND TAHINI SALAD

Burgul and Tahini Salad image

Provided by Molly53

Categories Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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5 ounces bulgur (bulgar)
olive oil
1 large red onion, quartered and sliced finely
4 ounces Baby Spinach, stemmed and roughly chopped
2 ounces pine nuts, toasted (sub sunflower seeds if pine nuts are unavailable)
10 cherry tomatoes, halved
1 tablespoon tahini
2 tablespoons water
1 lemon, juice of
3 tablespoons plain yogurt

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.