Nicoise Salad & Bulgur Pita Rolls
Yield: 4 – 6 servings
Ingredients
- For the Dressing:
- 1 lemon, juiced and zested
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- Sprinkled sea salt and freshly ground black pepper, to taste
- For the Salad:
- 16 ounces green beans, tops trimmed
- 1 can tuna
- 1 small jar capers, drained
- 1 red onion, halved and thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup sun-dried tomatoes, sliced
- 1/4 cup chopped parsley
- 1 cucumber, sliced into half moons
- 1 cup bulgur
- Sprinkled sea salt and freshly ground black pepper, to taste
- 6 whole wheat pitas
Method
- Steam beans in a stovetop steamer or microwave for 2 minutes, until bright green and slightly tender.
- Meanwhile pour 2 cups of lightly salted boiling water over the bulgar and cover tightly with plastic wrap.
- Let rest for 20-30 minutes, until all the liquid has been absorbed and the bulgur softens.
- Toss the green beans, tuna, capers, red onion, olives, sun-dried tomatoes, parsley and cucumber into a large bowl.
- Add the bulgur and dressing and toss well. Serve in a large festive bowl or roll into pitas.