Tahini Salad


From: Turkey. A light, sesame flavoured side dish or starter.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


200 g
organic bulgar wheat
450 ml
a little
sunflower oil
2 medium
red salad onions
50 gm
FAIRTRADE brazil nuts
cherry tomatoes
20 ml
60 ml
plain yoghurt
40 ml
water (optional)
100 g
fresh or frozen spinach



Top, tail and skin the onion.

If using frozen spinach, defrost, otherwise prepare in the normal way.

Chop the brazil nuts.

Quarter the tomatoes.

Juice one of the lemons and discard the peel and pith.

Quarter the other lemon.


Rinse the bulgur wheat in running water, and then cook in boiling water until it is tender (about 10 minutes). Drain.

Fry the onion over low-medium heat, stirring, for about 5 minutes until soft and translucent. Add the drained bulgar wheat, spinach, nuts and cherry tomatoes, and warm through.

In a small bowl, combine the tahini, lemon juice and yoghurt mixing with the back of a spoon. Adjust the "pastiness" adding water if it needs to be thinned, or tahini if it needs to be thickened.

Pour the mixture over the wheat mixture and turn to combine.

Check the tastiness and add more tahini or lemon juice as necessary.

To serve

Serve warm or chilled with lemon slices for squeezing.

Meze: Serve with FAIRTRADE Chardonnay.


Authentic Middle Eastern dishes would use Olive Oil, and Pine nuts.

At a pinch you could substitute couscous for the bulgar wheat.