| 150 g bulgur (bulgar) |
| olive oil |
| 1 large red onion, quartered and sliced finely |
| 100 g baby spinach, stemmed and roughly chopped |
| 50 g pine nuts, toasted |
| 10 cherry tomatoes, halved |
| 1 tablespoon tahini |
| 2 tablespoons water |
| juice of 1 lemon |
| 3 tablespoons plain yoghurt |
 Rinse the bulgur well in running water, then cook in boiling water for about 10 minutes or until it is tender. Drain and set aside.
Heat a little olive oil in a pan, then add the onion and cook over low-medium heat, stirring, for about 10 minutes until the onions have softened and sweetened. Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through.
In a small bowl, combine the tahini, water, lemon juice and yoghurt. Mix well, adding more water if it needs to be thinned. Pour this dressing over the burgul mixture and combine well. Taste, and add more tahini or lemon juice as required. Serve warm.
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18 September 2004
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