Jennifer Aniston Salad
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 small red onions
- ½ lemons
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Preparation
Step 1
Place the finely sliced red onion in a small bowl, pour over the juice of ½ a lemon, and toss to coat. Set aside, leaving the onions to macerate while you make the rest of the salad. It is important to do this part first as the longer the onions sit in acid, the less acrid their bite and the brighter pink they will be.
Step 2
Bring 400ml / 1¾ cups of water to the boil in a medium saucepan and add a pinch of salt. Add the bulgur and cook, uncovered, for 15 minutes or until the water has been absorbed. Remove from the heat and spread out onto a large plate to prevent overcooking. Set aside to cool.
Step 3
For the dressing, whisk together the tahini, lemon juice, Dijon mustard, maple syrup and then slowly stream in the boiling water until you have a smooth, pourable dressing.
Step 4
Cut the cucumber in half and scrape out the seeds using a spoon and discard (leaving the seeds in the cucumber will result in a very watery salad). Thinly slice the cucumber.
Step 5
To assemble the salad place several spoonfuls of bulgur into the centre of serving bowls, arrange the cucumber, chickpeas, mint, pickled pinks and pistachios around it. Drizzle generously with dressing and toss to combine. Add salt to taste.
Step 6
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