This is a quick and easy appetizer, lunch or even dinner to make when you are short on time, energy or have that empty-fridge feeling. Just like a pizza, every topping is optional and interchangeable. Just don’t skimp on the olive oil! Using naan bread as a base results in a chewy, soft crust, but if you want something a bit crispier, use a store-bought flatbread instead. Goes well with a simple greens salad, tossed with EVOO and balsamic, sea salt and a few gratings of parm.
Barely adapted from A Modern Way to Cook, by Anna Jones (2015). She describes this dish as a “complete revelation”, as it comes together quickly and only uses one pan. It also happens to taste amazing. Since there are just a few ingredients, use the best you can find (you already know where to get your olive oil)!
This middle-eastern staple has an amazingly fresh taste with the combination of parsley and mint. This recipe uses pre-salting steps to remove excess moisture from the cucumbers and tomatoes avoiding a soggy salad while retaining the flavour by using the reserved vegetable liquids for the bulgur.
Adapted from www.seriouseats.com