Middle Eastern Cucumber And Bulgur Salad

• 200 grams Bulgur
• 1.5 Large Cucumber
• 2 Garlic Cloves
• 1 Handful of Fresh Mint
• 1 Handful of Fresh Coriander
• 1 Green Chilli
• 1 Thumb-sized Piece of Tamarind
• 2 Dates (Alternative to Tamarind)
• 1 Lemon, Juice
• 1 pinch Salt
• 1/2 teaspoon Mustard Seeds
• 4 Radishes
• Edible flowers for decoration (optional)

1. First of all, soak the bulgur in boiling hot water for 30min, then drain, squeezing all of the excess water
2. While the bulgur is soaking, cut the cucumber into preferred shape and size and set aside. I went for cucumber ribbons using a vegetable peeler but this is not essential. Reserve the extra half cucumber for a dressing.
3. In a food processor (or blender) mix the reserved cucumber, mint and coriander leaves, garlic, green chilli, tamarind (or dates) and whizz until roughly combined.
4. Add to the mixture lemon juice, pinch of salt, olive oil, mustard and nigella seeds. Mix well.
5. Add the dressing to your chopped cucumbers and mix well, making sure your cucumbers are fully covered. Alternatively serve the sauce on the side.
6. On a large plate place the cooked bulgur and top it up with the cucumber and dressing mix.
7. Add sliced radishes and edible flowers (if using)

cucumber, garlic, handful, handful, green chilli, tamarind, dates, lemon, salt, mustard seeds, flowers for

Taken from food52.com/recipes/71133-middle-eastern-cucumber-and-bulgur-salad (may not work)