This flavorful Turkish salad is a lifelong favorite for Octonuts co-founder, Ulash. Our Cold Pressed Virgin Walnut Oil brings a subtle nutty flavor that complements the bulgur mixed with tomato paste, veggies, herbs, and spices. Afiyet olsun!

INGREDIENTS

1 cup fine bulgur
1 cup hot water
1 tbsp pepper paste (can be substituted with tomato paste)
1 tbsp tomato paste
1/2 onion, chopped
3-4 green onion, chopped
½ bunch fresh parsley
¼ cup fresh mint leaves
1/3 cup cornichons pickles
1/3 cup Octonuts California Walnut Oil
Freshly squeezed lemon juice of 1 lemon
1 tsp dried mint flakes
1 tsp sumac
½ tsp chili pepper
½ tsp black pepper
1 tsp salt

HOW TO

Place bulgur in a large bowl (with a lid), add tomato and pepper paste and then mix. Pour boiled water and quickly stir well. Close the lid and let it sit, while you prepare the other ingredients.

Chop the onions, mix them well with salt and sumac, set aside.

Cut all the veggies and pickles.

In a small bowl mix walnut oil, lemon juice and all the rest of spices.

When you are done with preparing the ingredients, check the bulgur — it should be soft but not soaking.

Once the bulgur is ready, combine with oil mixture, chopped veggies, pickles, and onions.

You can serve with lettuce leaves and extra lemon to your preference!

Recipe, videography and photography thanks to Esra of @charmerkitchen.