Bulger and Mango Salad
[Vegan]
Author Bio
With characteristic generosity of spirit, Tessa invites us into her kitchen with her cookbook Now...
With characteristic generosity of spirit, Tessa invites us into her kitchen with her cookbook Now & Then to share what she's cooking now: an exciting blend of new discoveries and enduring favorites that connect the threads of her life. While the Tuscan countryside has been Tessa's home for more than 20 years, her culinary influences are wonderfully diverse: her childhood in South Africa, travels to Mexico and New Orleans as a young adult, frequent visits to family in Thailand and Greece, all overlaid with a growing appreciation for lighter, more grounded plant-focused eating.
This quintessential collection of more than 150 new recipes is accompanied by Tessa's personal reflections and favourite food memories. Longtime fans will rejoice in her best work yet, and aspiring young cooks will quickly discover how and why she has redefined the modern cookbook.
Part memoir, part travel guide, part food odyssey, Now & Then provides endless inspiration for recipes that reflect Tessa's culinary past, present and future. Read more about Now & Then by Tessa Kiros
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Bulger and Mango Salad [Vegan]
This wonderful and fresh salad, start preparing a few hours before you will serve it for the bulgur to plump up in the fridge. It's best when the mango is ripe and firm – not mushy at all – and even if it is slightly sour still.
Ingredients You Need for Bulger and Mango Salad [Vegan]
How to Prepare Bulger and Mango Salad [Vegan]
- Put the bulgur in a large wide metal bowl, pour over 1 cup (250 ml/ 9 fl oz) boiling water and add the lemon juice and 1 teaspoon of salt. Stir through. When it has cooled down a bit, cover and put into the fridge for a few hours (or overnight), until the bulgur has absorbed all the liquid.
- When ready to serve, cut the cheeks off the mango, peel off their skins, and cut the flesh into small pieces.
- Mix the red onions, spring onions, capsicums, chili, tomatoes and herbs together in a bowl. Add to the bulgur with the mango pieces, lime and olive oil, and season with salt and pepper. Mix everything together gently and taste to see if you need more salt, pepper or lime.
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