Name: Fried cucumber, quinoa & bulgur wheat salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 small Persian cucumbers; 150g quinoa; 100g bulgur wheat; ½ red onion, sliced; 3 Tbsp chopped almond; 3 Tbsp raisins; 3 Tbsp sunflower seeds; 1 Tbsp chopped parsley; 1 Tbsp chopped mint leaves; 1 large handful of watercress or rocket; Dressing: juice of 1 lemon, 2 Tbsp olive oil, salt and pepper

Fried cucumber, quinoa & bulgur wheat salad

27 May 2015

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Fried cucumber, quinoa & bulgur wheat salad

Background

Fried cucumber is very popular in middle-eastern cooking. In this recipe it is mixed with bulgur wheat & quinoa, but you could use couscous if you'd 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

3 small Persian cucumbers
150g quinoa
100g bulgur wheat
½ red onion, sliced
3 Tbsp chopped almond
3 Tbsp raisins
3 Tbsp sunflower seeds
1 Tbsp chopped parsley
1 Tbsp chopped mint leaves
1 large handful of watercress or rocket
Dressing: juice of 1 lemon, 2 Tbsp olive oil, salt and pepper

Instructions

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.