This vegan bulgur salad uses preserved lemon, plant-based feta, coriander, and a mustard-lemon dressing. It serves two and makes a simple lunch with chewy grains, citrus, herbs, and salty vegan cheese.
Ingredients
- 400 g cooked bulgur (approximately 130g dry bulgur)
Dressing:
- 60 ml olive oil
- 30 ml lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon each maple syrup and English mustard
- Salt and pepper
- A pinch of oregano
- 1 clove of garlic
Serve with:
- 100 g plant-based feta crumbled
- Some fresh coriander chopped
- ½ preserved lemon skin only, thinly cut
Instructions
- In a jug, add all the ingredients for the dressing and use a hand blender to blend.
- In a large bowl, add the cooked bulgur, feta, coriander and preserved lemon.
- Then add the dressing and combine.