This salad isn't what you might be expecting. As much as a love a classic Greek Salad of juicy tomatoes, refreshing cucumbers, bitter olives and salty feta, this salad take the aniseed notes of tarragon and Ouzo for this salad packed full of summery flavours and crunchy textures!
This salad isn’t what you might be expecting. As much as a love a classic Greek Salad of juicy tomatoes, refreshing cucumbers, bitter olives and salty feta, this salad take the aniseed notes of tarragon and Ouzo for this salad packed full of summery flavours and crunchy textures!
I’ve often said that my family tree looks like something out of the UN – a mongrel of a family with strands of DNA pulled from all over Europe smushed together under one roof. One such strand comes from Cyprus (the Greek bit, she whispers before running away), and I have very fond memories of visiting Granny Helen and Grandad George as a kid and being treated to the most amazing plates of food a child could hope to taste. It’s an appreciation of a regional cuisine I have kept with me all my life, and expanded to include all flavours of the Levant region.
I digress. In my organic veg box order from Dunworley Cottage recently were crisp as a pin sugar snap peas, peas and french beans and, joy of joys, a huge bunch of fresh tarragon – one of my favourite of all herbs. Tarragon, rich in aniseed flavours reminded me of a bottle of Ouzo I had in the drinks cabinet and half a portion of Feta in the fridge needing to be used up. Within moments, I rustled up this salad for lunch one hot day, eaten outside so maximise the feeling of having just left the sun lounger to step in for lunch in a beach-side taverna. One day…one day, we will travel again!
Now, before I begin, I want to address what may seem a controversial way of cooking the bulgar wheat. The traditional, and therefore time consuming, way to cook Bulgar is the same as Cous Cous: cover with water and allow it to soak up and bloom. This can take an hour and a half – and I always forget to do it! So, a much quicker method I use is to briefly rinse the bulgar under the tap, add to a saucepan, cover with 1 1/2 times the amount of water, set over a low heat with the lid on and when the liquid is all soaked up, the bulgar is cooked. Take off the heat, allow to steam under the lid for a while then fluff up with a fork. It takes about 10 minutes, and still has a lovely texture!
Serve outside in the blazing sun with a crisp white wine. Enjoy…
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