Spring seems to have finally arrived in Berlin, just when – as every year – the cold and grey skies began to feel almost unbearable. Now the city is exploding with green and flowering trees and the collective mood seems to brighten a bit. In tune with this transition, the salad here is a delicious and energizing spring dish; the addition of mint makes it light and fresh, whereas the sweet potatoes with the cinnamon give it a nice sugary note. Lately I started mixing grains into my salads and bulgur is one of my favorites in this regard since it’s light and fluffy but still substantial enough. And leafy greens are something we should probably all eat more of. The vinaigrette of lemon and olive oil is probably my favorite dressing, and healthy too. You can of course omit the feta cheese to make the salad vegan, or maybe add some smoked tofu instead.
Green bulgur salad with sweet potatoes and mint
- One medium-sized sweet potato
- Half a teaspoon of cinnamon
- 100 g half a cup bulgur
- One small fennel
- Two good handfuls of leafy greens, here I used baby chard, but you can also take spinach, arugula, mixed salad, etc
- Four tablespoons of olive oil
- Juice of two lemons
- Sea salt
- Freshly ground black pepper
- A bunch of chives, chopped
- A few leaves of mint, chopped
- 100 g half a cup of feta cheese
- Pre-heat the oven to 180 degrees Celsius (350F). Peel the sweet potato and cut it into small cubes. Spread them out on a baking tray lined with parchment paper, sprinkle with the cinnamon and one tablespoon of olive oil and bake them for about ten minutes or until soft.
- Meanwhile, bring the bulgur to a boil with double the amount of water, then reduce the heat and let it simmer for ten minutes or until the water has evaporated. Set aside and let it cool.
- Clean the fennel, cut it in half lengthwise and then into very thin slices. Set aside.
- Mix the olive oil with the lemon juice, a pinch of salt and some pepper.
- In a large bowl, mix the greens with the fennel and the olive oil-lemon dressing until everything is well coated.
- Divide the cooled bulgur onto two serving plates and mix in the raosted sweet potatoes. Add the mixed greens and the fennel. Top it off with the chopped chives and mint leaves and crumble the feta cheese over the salad.
- Mix everything gently and add a little more salt and pepper to taste.