Bulgur salad with crab
Bulgur is simply wheat that has been boiled, dried and cracked. It's used a lot in Norway these days, even though bulgur originally comes from the Middle East.
Ingredients
For the bulgur salad
- g Coarse bulgur
- g Liquid (water, stock, cider, juice — cross out whatever you haven't got)
- Pinch of salt
- tbsp Olive oil
For everything else
- Cucumber, peeled and chopped
- Pickled red onion (in rings)
- handful of coriander or parsley
- Roasted pepper
- g Picked crabmeat
Instructions
Bulgur salad
Bring the liquid to the boil with a pinch of salt.
Once the water is boiling, add the coarse bulgur and cook until the liquid has evaporated (about 8-10 minutes). Stir now and then so nothing catches.
Taste the bulgur and make sure it's cooked through. If it's still a bit hard, add more liquid.
Fold in the olive oil.
If you cook up extra bulgur (which you may as well), you can keep it in an airtight container in the fridge — it will happily sit for 3-4 days.
Putting it together
Put the bulgur in a salad bowl and fold in the cucumber, pickled onion, coriander, roasted pepper and as much crab as you like.
For the bulgur salad
For everything else
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