Lentil And Bulgur Salad

• servings: 4
• active time: 20
• total time: 45

Ingredients

1/2 cup lentils

1/2 cup bulgur

3 Tbsp sunflower seeds

3 Tbsp pumpkin seeds

1/2 large cucumber

1/2 red onion, finely sliced

1/2 punnet cherry tomatoes, cut in half

1/2 cup chopped fresh parsley

1/2 cup chopped fresh mint

Avocado, diced

DRESSING

Zest of 1/2 lemon

Juice of 1 lemon

1/4 cup chopped fresh oregano

1/4 cup extra virgin olive oil

1 clove garlic, finely sliced

2 tsp honey

1/4 tsp salt and freshly cracked black pepper

Directions

Cook bulgur wheat in boiling eater for 10-15 minutes till tender. Drain and run under cold water.

Toast sunflower and pumpkin seed in small fry pan with no oil for a few minutes, stirring constantly. Set aside.

Place all dressing ingredients in a jar, screw lid on and shake well.

Cut cucumber in half lengthwise, scrape seeds out with a spoon to discard, and slice. Place in a large bowl. Add cooled bulgur, lentils, toasted seeds, remaining salad ingredients and dressing. Toss together and season to taste with more salt/pepper if needed.

Extra: can cook remaining cherry tomatoes in a drizzle of olive oil with few sprigs of rosemary/thyme for a few minutes till blistered. Add juice and zest of half lemon, let it bubble, then add 1 tsp honey and turn off heat. Add to top of salad.