delicious vegan bulgur pomegranate salad

As the new Blogger interface is just ridiculously non-user-friendly it's (currently?) impossible to  post photos in blog. You have to trust my words on how good this dish is, and not your eyes. Can I say how much I dislike this poor Blogger update? Not visible to readers obviously, but for the fact that it's obviously impossible to show photos via URLs now. Not your best and brightest move, Blogger... 

And to download from Flickr to upload from computer (and being unable to chose image size) and get a lousy resolution, is just annoying. It looks better if you read it on a smartphone. But still, a lot of more and unnecessary work to get a post done. Buhu, bad Blogger...

I promised the recipe to this fantastic bulgur salad, here goes.

BULGUR POMEGRANATE SALAD

200 gram coarse bulgur
1 pomegranate
1 rosé or red onion
1 cucumber
2-3 tbsp tahini
rapeseed oil
salt, black pepper, vinegar

Boil the bulgur with about 4 dl water, for 7 minutes under lid. Let it rest for some minutes.

Remover the seeds from the pomegranate. (Google if you want to find the best way of doing it...).

Finely chop the onion. (If you're like me, and don't like the sharp flavour of raw onion you can let the chopped onion rest in crisp cold water for a while before you add it to the rest.)

Cut the cucumber in small dices. Put everything in a large bowl. Toss them with salt, pepper, 2-3 tbsp oil and tahini. Possibly a dash of vinegar, but it'll be fine without.

Add the warm bulgur and mix it carefully. Add more tahini if you like, it's difficult to be specific with the tahini, I usually taste and add and then add some more, to get the perfect creamy combination fo flavours.

Enjoy!

It's great with falafel, obviously, but also with grilled dairyfree cheese, tofu and actually, it's a fabulous satisfying dish on it's very own. The blend of textures, flavours, sweet, salt, sharp, fresh, creamy is just irresistibly good.