Fried cucumber, quinoa and bulgur wheat salad
Fried cucumber is very popular in middle-eastern cooking. This recipe is a fried cucumber, quinoa and bulgur wheat salad but you could use couscous if you prefer. Serve it as a side dish with Persian-style grilled lamb or chicken. Alternatively it’s an excellent and filling vegan salad for those who don’t eat meat!
Ingredients
Method
- Cook the quinoa and bulgur wheat in separate saucepans, following the instructions on the packaging – it takes about 15-20 minutes.
- Peel the cucumbers, cut in half lengthwise and scrape out the seeds. Cut in half again, dice. Sprinkle with salt, let it rest for 5 minutes, then rinse and wipe dry.
- Heat the oil in a frying pan and fry the cucumber pieces. Drain on paper towels.
- Drain the quinoa and bulgur wheat and transfer them into a serving dish. Add the remaining ingredients and the fried cucumber. Season with salt, pepper, and toss with the dressing.