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Bulgur Salad with Sautéed Swiss Chard, Pickled Red Onions and an Herby Vinaigrette
This bulgur salad can be made well in advance - I prepared all the different bits early this morning and assembled when it was time to eat - and can be stored in the fridge for a couple of days. -@isabella.akshay

Recipe

Prep time 20mins
Cook time 30mins
Yield: Serves or Makes 2
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For the Pickled Onions

ingredients

  • 1 small red onion, thinly sliced
  • 2 tablespoons white vinegar
  • 1 tablespoon water

For the Bulgur

ingredients

  • 1 cup extra coarse/coarse bulgur
  • 13/4 cups water
  • 1 teaspoon salt
  • 1 teaspoon olive oil

For the Sautéed Swiss Chard

ingredients

  • 1 tablespoon olive oil
  • 7 ounces swiss chard, de-stemmed, stems thinly sliced, leaves chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sumac
  • 2 tablespoons raisins
  • 1 tablespoon pine nuts

For the Herby Vinaigrette

ingredients

  • 2 lemons, juiced and zested
  • 2 tablespoons olive oil
  • 1/2 cup dill, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup mint, chopped

Method

  • Step 1

    SAUTE THE CHARDS While the bulgur is steaming, wash and chop about 200g of chards (I mixed baby bok choy and Swiss chards). Chop the stems finely and set the leaves aside. Heat 1 tbsp olive oil in a pan and add the chopped stems first. Fry for a minute or so, then add the leaves, along with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp sumac (optional). Next add 2 tbsp raisins (you can sub for cranberries) and 1 tbsp pine nuts (you can sub for walnuts if you don’t have them). Saute until the chards are cooked through.

  • Step 2

    Assemble everything in a large bowl and serve.

For the Pickled Onions

Method

  • Step 1

    In a small bowl, add all ingredients, tossing the red onions fully into the vinegar. Cover and let marinade.

For the Bulgur

Method

  • Step 1

    Add all ingredients into a medium sauce pot. Steam until all the water has evaporated, 20 minutes. Transfer the bulgur to a wide tray and spread it out to let the steam escape. This is so that the bulgur remains fluffy, all grains separate. Reserve.

For the Herby Vinagrette

Method

  • Step 1

    In a small bowl, whisk together all ingredients. Reserve dressing.

For the Swiss Chard

Method

  • Step 1

    Heat the olive oil in a large pan and add the chopped stems first. Fry for a minute or so, then add the leaves, along with salt, pepper, sumac. Sauté until greens are wilted and tender, 15-20 minutes.

  • Step 2

    Next add raisins and pine nuts. Cook for an additional 2-3 minutes.

For the Assembly

Method

  • Step 1

    Add bulgur to the bottom of a large serving bowl. Pile on the Swiss chard and toss with all of the vinaigrette. Garnish with pickled onions and enjoy.

This bulgur salad can be prepared way in advance if you're looking for an easy grab-and-go dinner! Make double the pickled onions so you can add it to any meal you'd like. 


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