Fruity Bulgur Salad with Raspberries

I hope berries are still in season where you live, because you really should try this salad before summer is over. You really do need fresh raspberries here (but I wouldn't mind blackberries, or maybe cherries) - frozen won't do at all. Or well, it will be nice, but it won't be the same. This is heavenly. You can eat it as it is, or as a side dish - I loved it with duck, and some roasted chicken would be equally lovely. For a sauce, I made a great coriander sauce which I'll post about in a few days, promise!

Fruity Bulgur Salad with Raspberries
Serves 2

150 ml bulgur
300 ml water
5 dried apricots
2 tbsp dried cranberries
100 ml mixed fresh herbs (a good handful really) - basil, coriander and flat-leaf parsley is what I used
1/2 red chili
2 tbsp toasted hazelnuts
2 tbsp toasted pistachios
1 lime, juiced
1 tsp olive oil
salt
125 g fresh raspberries

Put bulgur and water in a pot with some salt, bring to a boil and cover with a lid. Lower the heat and let it simmer for 10-15 minutes, at which point the water should be absorbed. Spread onto a platter and leave to cool slightly.

Chop the apricots, nuts and pistachios coarsely. Finely mince the chili. Mix with the now cool bulgur, and season with lime juice, olive oil and salt. Top it with fresh raspberries and serve.


Bonus picture!

Recept på engelska:
Fruktig bulgursallad med hallon