lunch salads spring

two raw sisters caramelised onions, leeks, bulgur & feta salad

ready in: 20 minutes

servings: 6

by: Guest Contributor

A hearty, flavour-packed salad from The Two Raw Sisters that comes together in under 30 minutes. Sweet caramelised onions and leeks are folded through lemony bulgur wheat, then finished with crumbled feta, toasted seeds and a generous handful of fresh herbs. 

Easily customise it to suit your needs. Make it gluten-free with quinoa or millet, swap in your favourite nuts, herbs or spices, or leave out the dairy for a vegan twist. Delicious on its own or served alongside falafel, grilled chicken or salmon with a drizzle of tahini.

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ingredients

caramelised onions & leeks

  • 2 brown onions, thinly sliced
  • 2 leeks, thinly sliced
  • 2 Tbsp Ceres Organics Extra Virgin Olive Oil
  • ½ tsp sea salt

lemon bulgur

  • 1 cup Ceres Organics Bulgur Wheat
  • Boiling water
  • 1 tsp ground cumin
  • 1 lemon, zest and juice
  • 3 Tbsp Ceres Organics Extra Virgin Olive Oil
  • ½ tsp sea salt
  • To Serve: 150g feta crumbled, 2 cups chopped fresh herbs, ½ cup Ceres Organics Pumpkin Seeds toasted, ½ cup flaked almonds toasted

method

  1. In a medium- large-sized bowl, cover the bulgar wheat with boiling water. Place a plate over the bowl so it is airtight. Set aside to steam for 15-20 minutes.
  2. Heat a large pan with the cooking oil over a medium heat. Add the onions, leeks and sea salt. Cook for 10-15 minutes or until soft and caramelised. Stir occasionally to make sure they don’t burn.
  3. When the bulgur wheat is cooked, add the cumin, lemon zest, juice, extra virgin olive oil and sea salt to the bowl. Mix until well combined. Add the caramelised onions, leeks, feta, herbs, seeds and almonds and gently toss to combine.
  4. Enjoy warm or at room temperature. Leftovers will last in an airtight container for up to 3 days in the fridge.

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