Kitchen raid Bulgur, spinach and ricotta weekend salad

Name: Kitchen raid Bulgur, spinach and ricotta weekend salad
Total time: 1200 s
Yield: 1 or 2 servings
Cuisine: British
Ingredients: 50 g (1 cup) bulgur; 2 cups hot water; 100 g spinach leaves; 2 mushrooms; 2 shallots; 1 tablespoon Olive oil to fry the shallots; 2 tablespoons ricotta cheese; 1 handful raisins; Pine nuts roasted; Drizzle of extra virgin olive oil; 1 tablespoon pomegranate molasses; Pinch cumin; Salt and black pepper

Linda L. @lindzi

Lebanese

I had some ingredients in the fridge that needed to be used up. This salad turned out better than I thought, especially with pan seared chicken leg on the side

Linda L. @lindzi

Lebanese

I had some ingredients in the fridge that needed to be used up. This salad turned out better than I thought, especially with pan seared chicken leg on the side

Saved

Ingredients

20 minutes

1 or 2 servings

50 g (1 cup)bulgur
2 cupshot water
100 gspinach leaves
2mushrooms
2shallots
1 tablespoonOlive oil to fry the shallots
2 tablespoonsricotta cheese
1 handfulraisins
Pine nuts roasted
Dressing
Drizzle of extra virgin olive oil
1 tablespoonpomegranate molasses
Pinchcumin
Salt and black pepper

Saved

Steps

20 minutes

1

Add the bulgur in a sauce pan with two cups of hot water. Cook on medium to high heat until the water evaporates. turn the heat off. (Optional) Add slices of mushrooms on top to make them softer if you like. Cover and set aside. Or you can add the mushrooms later if you don’t want them soft
2

In the meantime, slice two shallots and sautee in a pan with olive oil until caramelised
3

Roughly chop the spinach, slice the mushrooms and toast the pine nuts
4

Now put all the ingredients in a bowl, along with the shallots, pine nuts and raisins. Olive oil, pomegranate molasses, cumin and pinch of salt. Toss gently
5

Serve with whatever you like on the side. Enjoy!