Green salad with bulgur, beluga lentils and mint dressing
4 servings
15 minutes
Green salad with bulgur, beluga lentils, and mint dressing is a harmony of freshness, textures, and rich aromas. This recipe is inspired by Turkish culinary traditions where grains, legumes, and herbs create incredible flavor combinations. Bulgur adds a nutty tenderness to the dish while beluga lentils provide a velvety density. The mint sauce with narsharab and lemon juice refreshes and highlights subtle Eastern notes. Pomegranate seeds add bright bursts of sweetness and slight acidity perfectly complementing the salad's structure. This dish is not only healthy but also versatile – it works well as a light dinner, side dish or a base for culinary experiments. It can be served in both classic form or as a shaker salad adding playfulness and interactivity to the cooking process.
1
Boil lentils and bulgur according to the package instructions and cool to room temperature.
- Beluga lentils: 0.5 glass
- Bulgur: 0.5 glass
2
Cut the cherry tomatoes into quarters.
- Cherry tomatoes: 100 g
3
For the sauce, blend mint leaves, juice of half a lemon, olive oil, and narsharab sauce, season with salt and pepper, and puree into a green paste.
- Mint: 1 bunch
- Lemon: 0.5 piece
- Olive oil: 4 ml
- Narsharab sauce: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
4
Place the mixture of salad leaves in a bowl, then gently sprinkle bulgur and lentils on top.
- Salad mix ""Food"": 75 g
- Bulgur: 0.5 glass
- Beluga lentils: 0.5 glass
5
Sprinkle pomegranate seeds and drizzle with mint sauce.
- Pomegranate seeds: 4 tablespoons
- Olive oil: 4 ml
6
An alternative method is to place the salad mix, tomatoes, bulgur, and lentils in a container with a tight lid, leaving some space. Close the lid and shake well.
7
Place the salad on a plate. Garnish with pomegranate seeds on top and drizzle with dressing.
- Pomegranate seeds: 4 tablespoons
- Olive oil: 4 ml