Tabula Kisir

1 cup bulgur wheat
1/3 cup walnuts
12 ounces ripe tomatoes
3-4 green onions
1 green pepper
1/2 c chopped cliantro
1/4 c chopped fresh mint

Dressing:
1/4 c fresh lemon juice
Pinch of red pepper flakes
1 tsp ground cumin
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
5 TBSP olive oil

Place the bulgur wheat in a large bowl, pour 3/4 cup boiling water over the wheat, cover and let stand for 20 minutes.

Mix together the ingredients for the dressing. Adjust the seasoning as needed.

Preheat the over to 350 degrees. Toast the walnuts for 5-7 minutes.

Pour 3/4 of the dressing over the warm bulgur wheat and stir well. Let cool completely. Add the remaining dressing only if the salad appears dry (or to taste).

Once the bulgur is cool, combine it with the tomatoes, peppers, onions, walnuts, and herbs. Let stand for 20 minutes and adjust the seasonings to taste.

Adapted from The River Cottage Every Day cookbook. The original version of this recipe includes tomato paste, red peppers, dill, and substitutes parsley for cilantro and suggests adding all the dressing to the salad at once.