ROTD: Bulgur Salad with Shrimp and Tahini

Ingredients

• 1½ cups bulgur
• 1 bunch finely chopped parsley
• 1 bunch finely chopped fresh mint
• 1 cucumber, peeled and seedless, finely chopped
• 1 red bell pepper, finely chopped
• 2 carrots, finely chopped
• ½ cup cleaned pomegranate seeds
• 1 avocado, cleaned and diced
• ½ cup Aegina pistachios
• Juice of 1 orange
• Juice of 1 lemon
• 3 tbsp tahini
• 6 tbsp olive oil
• Salt
• Pepper
• 200g small cooked shrimp

Instructions

1. Place the bulgur in a bowl and pour enough boiling water to cover.
2. Cover with a lid and let it sit aside for 10 minutes.
3. Fluff it up by stirring with a fork.
4. In a bowl, combine the parsley, mint, cucumber, bell pepper, carrot, pomegranate, pistachios, juice, avocado, oil, tahini, bulgur, and shrimp.
5. Season with salt and mix well.
6. Check for acidity and salt, and serve.

Enjoy!

Source: Argiro Barbarigou