This salad brings together leftover grilled meat with bulgur, tomatoes, peppers and onion in a pomegranate-molasses dressing, making it a tasty way to use up extra meat from a crowded gathering.
Soak the fine bulgur in hot water and let it absorb for about 15 minutes, then fluff it with a fork.
Dice the tomato, green pepper and onion into small cubes and place them in a bowl.
Whisk together the pomegranate molasses, olive oil, lemon juice, salt and pepper flakes until smooth.
Toss the plumped bulgur, chopped vegetables, leftover grilled meat, parsley and dried mint with the dressing.
Chill the salad in the refrigerator for 10 minutes and serve cold.
Do not oversoak the bulgur, or it turns spongy and weighs the salad down; let it fully absorb the water. Toss the dressing in just before serving, since mixing it too early makes the vegetables release their liquid. Allergens: contains wheat/gluten (bulgur).
If you do not have leftover grilled meat, you can make the same salad with poached chicken breast; in that case you will need to season the meat separately.
Admin DadaGastro · verified in test kitchenBulguru 15 dakika yerine 25 dakika dinlendirsem daha mı yumuşak olur, yoksa fazla beklemek taneleri lapa mı yapar? Nar ekşisini azaltıp yerine biraz daha limon suyu eklemek dengeyi bozar mı?
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