Usually served raw, but may be sliced or diced and cooked gently in butter for 5 mins, and served with a butter or hollandaise sauce.
1 cucumber, cut into small dice
1 garlic clove, crushed
300ml natural yoghurt
1 tablespoon mint, finely chopped
1 tablespoon parsley, finely chopped
Combine all ingredients and mix well. Season to taste with salt and paprika. Serve 4-6.
Bulghur salad with tomato and cucumber
150g bulghur wheat (or couscous)
4 tablespoons French dressing
2 large tomatoes
1 bunch spring onions
2 tablespoons parsley, finely chopped
2 tablespoons mint, finely chopped
Place bulghur wheat in mixing bowl, cover with boiling water and leave to stand for 5 mins, forking through from time to time. Leave to cool. Finely chop cucumber, tomatoes and spring onions. Add to bulghur wheat, together with herbs and dressing and mix well. Season to taste. Cover and chill until required. Serves 4.