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Bulgur Salad with Chestnuts and Pomegranate
Bulgur Salad with Chestnuts and Pomegranate
  • Place a wok over high heat.
  • Add 75 ml olive oil, until the bottom of the walk is covered.
  • Add the bulgur and sauté for 4-5 minutes, while continuously stirring, until it turns golden. Be careful not to let it burn.
  • When ready, remove from heat and add 1 tablespoon of butter. Stir until the butter melts and is incorporated.
  • Add the bouillon cube and water. Place wok back over heat.  As soon as it comes to a boil, immediately remove from heat.
  • Quickly cover wok with plastic wrap or a lid, so that it stays hot. Set it aside for 10 minutes, until the bulgur soaks up all of the liquid.
  • Place a nonstick pan over medium heat. Do not add any oil.
  • Add the chestnuts to the pan and dry roast them. When ready, remove the chestnuts from the pan.
  • Add the pine nuts. Immediately remove pan from heat and stir.
  • Thinly slice the spring onions and add them to a bowl along with the minced garlic, chopped parsley and chopped mint and oregano (or your choice of herbs).
  • Add the chestnuts and pine nuts and stir to combine.
  • Add the bulgur, pomegranate seeds, lemon zest, lemon juice and stir.
  • Add salt, pepper and 2-3 tablespoons extra virgin olive oil. Toss.
  • Last, grate or crumble the feta cheese over the top, drizzle with a little more extra virgin olive oil and sprinkle with a little freshly ground pepper.
  • Serve.
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