Bulgur salad and blackberry dressingSavoury recipe
Cathy Guillebert Tortel
- Bulgur - 125g
- Beetroot (cooked) - 1
- Cherry tomato - 16
Put the bulgur and salt in a bowl. Sprinkle with boiling water, mix, cover and leave to rest for 30 minutes. Drain the bulgur to remove any excess water.
Wash and cut the cherry tomatoes in half. Cut the beetroot into small cubes. Wash and chop the basil. Mix everything with the bulgur, adjust the seasoning if necessary and set aside.
- Olive oil - 75g
- Balsamic vinegar - 30g
Prepare the dressing by mixing all the ingredients. Pour the dressing at the bottom of each bowl and garnish with the bulgur salad.