Moroccan Salad
Source: https://amusebouche-bg.com
This salad is one of those that can even serve as a light main dish – nourishing, satisfying and incredibly tasty! It combines flavors that are traditional for our part of the world but are not traditionally found in a salad. That is exactly what makes it so interesting and a favorite of many people who have tried it!
Ingredients:
- 50 g fine bulgur
- 75 g water
- 200 g drained chickpeas (1 can of 400 g)
- 2 grated carrots
- a handful of raisins
- a handful of shelled, roasted pistachios
- 30–40 g arugula or baby greens mix
- 80–100 g brined goat cheese
- 1 bunch of mint, whole leaves
for the dressing:
- 1 tsp salt
- ½ tsp hot red pepper
- ¼ tsp cinnamon
- 80 ml lemon juice
- 1 tsp honey
- 100 ml extra virgin olive oil Centenarium Premium by Nobleza del Sur
Directions:
1. Soak the bulgur
Soak the bulgur in the measured amount of water and leave it for about 15 minutes to hydrate.
2. Prepare the remaining ingredients
Meanwhile, finely grate the carrots and transfer them to a bowl. Add all the remaining salad ingredients, as well as the hydrated bulgur.
3. Prepare the dressing
Make the dressing by mixing the salt, pepper and cinnamon and stirring them into the lemon juice. Add the honey and the olive oil and stir.
4. Serve
Season the salad with the dressing and serve.