Bulgur Pistachio Salad

  • Salad


  • 100g pistachios
  • 300g bulgur coarse
  • 1 cucumber
  • 1 capsicum red
  • 1 capsicum yellow
  • 1 red onion
  • 3 to 4 tomatoes
  • 1/2 bunch parsley
  • 100g prosciutto
  • juice of 1 lemon
  • 200ml olive oil
  • saffron threads
  • 1 tbsp chicken stock powder
  • 1 tbsp of dijon mustard
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • salt and pepper


Preheat the over to 180°C (not fan-forced).

Put the pistachio kernels in a mixing bowl and add 30 ml of olive oil, cumin and smoked paprika with a touch of salt and pepper and mix well together. Place pistachios on a tray with baking paper and place in the oven for 5 to 7 minutes.

Take out and let cool, then place in a food processor and grind down to a coarse consistency.

In a medium pot place bulgur with enough water to cover over it by roughly 1cm, add 3 to 4 saffron threads, chicken stock powder and salt then simmer with the lid on until cooked through and no liquid remaining.

Take the prosciutto and place in a baking rack in the oven at 160°C (not fan-forced) until crispy golden brown.

Deseed the cucumber and tomatoes. Using a sharp knife, carefully cut in 1/2 cm cubes.

Do the same with the capsicum and onion, and finely chop the parsley.

Place all ingredients in a mixing bowl and toss, season with salt and pepper, and mix with lemon juice, olive oil and mustard. Top with prosciutto shards and serve in small bowls or plates.

Note: this recipe was demonstrated in Alex’s class 'Rome meets the Middle East', March 2019.

Both the recipe and photo are reproduced with permission from Alex Meimetis.

Brought to you by
Alex Meimetis, head chef at Koy Restaurant at the market

Sign up for Market eNews

Keep up-to-date with all the latest news and events.


We respect your privacy.