Burgul And Tahini Salad - cooking recipe

Ingredients

5 ounces bulgur (bulgar)
olive oil
1 large red onion, quartered and sliced finely
4 ounces Baby Spinach, stemmed and roughly chopped
2 ounces pine nuts, toasted (sub sunflower seeds if pine nuts are unavailable)
10 cherry tomatoes, halved
1 tablespoon tahini
2 tablespoons water
1 lemon, juice of
3 tablespoons plain yogurt

Preparation

Heat a saucepan of water to boiling.
While the water is coming to the boil, rinse the bulgur well in running water; drain.
Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side.
Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent.
Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
Whisk the tahini, water, lemon juice and yogurt together in a small bowl.
Mix well, adding a little more water if necessary.
Pour this dressing over the burgul/spinach mixture and combine well.
Taste, and add more tahini or lemon juice as required.
Serve warm.