Bulgur salad and blackberry dressing

Savoury recipe

For 4 serves 10 cm diameter container, 6 cm high

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Bulgur salad and blackberry dressing
Cathy Guillebert Tortel

Cathy Guillebert Tortel

Stylist and culinary writer
Cathy Guillebert Tortel combines passion and work with the culinary photographer Philippe Barret for more than 12 years. Co-author of several books around regional products, her recipes are gourmet...
  1. Bulgur salad


    • Bulgur - 125g
    • Beetroot (cooked) - 1
    • Cherry tomato - 16
    • Salt
    • Basil

    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.

  2. Dressing


    • Olive oil - 75g
    • Balsamic vinegar - 30g
    • Salt
    • Pepper

    Prepare the dressing by mixing all the ingredients. Pour the dressing at the bottom of each bowl and garnish with the bulgur salad.

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