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Bulgur and Cantaloupe Salad with Hazelnuts and Mint

Bulgur and Cantaloupe Salad with Hazelnuts and Mint
PREP TIME
10 min
COOK TIME
20 min
YIELDS
6 - 8 servings

Healthy and vibrant, you’ll love this sweet-and-savoury cantaloupe salad.

Courtesy of Janet Malowaney, tastespace.wordpress.com, Toronto, ON.

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Ingredients

Juice of two large oranges (about ¾ cup/175 mL)
Juice of half a lemon (2 tbsp/30 mL)
2
Tbsp (30 mL) water
1
cup (250 mL) medium-grain bulgur
2
Tbsp (30 mL) extra-virgin olive oil
1
Tbsp (15 mL) red wine vinegar
½
tsp (2 mL) salt, or to taste
fresh-ground pepper to taste
4
green onions, white and green parts, thinly sliced
½
cup (125 mL) mint, chopped
¼
cup (50 mL) flat-leaf parsley, chopped
1
cantaloupe, cubed (4 cups/ 1 L)
¼
cup toasted hazelnuts, chopped
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Directions

Step 1

Combine orange juice, lemon juice and water in medium saucepan over medium-high heat. Bring to a boil. Add bulgur and stir. Turn off heat, cover pan and let sit for 20 minutes or until liquid has been absorbed.

Step 2

Meanwhile, in large bowl, whisk together oil, vinegar, salt and pepper. Stir in green onions, mint and parsley. Add cooked bulgur and stir well. Stir in cantaloupe.

Step 3

Just before serving, sprinkle with hazelnuts. Serve chilled or at room temperature.

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