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“A hearty salad perfectly suited as a main dish. Serve with some warm pita as a side.”

Ingredients Nutrition


  1. Heat a saucepan of water to boiling.
  2. While the water is coming to the boil, rinse the bulgur well in running water; drain.
  3. Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side.
  4. Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent.
  5. Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
  6. Whisk the tahini, water, lemon juice and yogurt together in a small bowl.
  7. Mix well, adding a little more water if necessary.
  8. Pour this dressing over the burgul/spinach mixture and combine well.
  9. Taste, and add more tahini or lemon juice as required.
  10. Serve warm.

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