Bulgur wheat is once of those fantastic ingredients that can sort out any dinner dilemma in a flash. Simply allow it soak up hot water or stock for a few minutes and literally any other ingredients can be added to turn it into either a hot or cold salad, make it a divine accompaniment to grilled meat, chicken and fish or serve it with your favourite stew.
This bulgur wheat salad with roasted butternut and fresh persimmon has a lovely combination of earthy, smoky and fruity, fresh flavour. The addition of feta add a salty punch and the dried cranberries adds beautiful colour and a slight astringent aspect. It makes a lovely side to spicy grilled meat, but works really well as a light lunch or dinner on its own.
The persimmon is a delicious fruit that hails from Asia. There are hundreds of different varieties, but the specific variety we mostly find in our fruit markets is the Sharon fruit which is cultivated locally in a few specific regions. It’s a sweet fruit with bright orange flesh and can be used in fruit salads, mousses, fruit drinks, salads and baked goods.
Try this salad. It’s tasty when served warm in winter, but also makes a lovely summer dish. The dressing is so simple, but works fantastic with the flavour combination of the ingredients.
Read more about persimmons by following this link