Bulgar with Yoghurt, Mint & Roasted Tomatoes

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By Karen Dudley

Published 2012

  • About

I created this recipe around a suggestion in Claudia Roden’s marvellous book, Arabesque. That’s how recipes happen: the idea of cool yoghurt with bulgar wheat, and lots of mint … but then we adapt and add bits that would make it interesting for South Africans. This salad is such a refreshing one, particularly with lamb or any spicy dish. It is a great foil to the Harissa Chickpeas.