1 ½ cups water

1 cup brown bulger #1

Chef pinch of salt

¼ -⅓ bunch of parsley

Juice of ½ a lemon

¼ cup extra virgin olive oil

1. Add your water and salt to a small/medium pot and bring to a boil

2. While your water is coming to a boil, place parsley-stems and all- into a bowl of water and give a good jostle and let sit for 5-10ish minutes. The sand and dirt will sink to the bottom and the parsley will float. Remove the parsley from water and either spin dry in a small salad spinner or shake out excess water and place on a clean tea towel and gently pat dry. Place onto the cutting board and starting at the stem end cut as small as you can, then place the chopped parsley in the bowl you will be mixing the salad in.

3. Turn element off and remove from element add bulger and give a stir and let sit, uncovered for 20 minutes.

4. Spread out on a sheet pan to cool quickly.

5. Add bulgur to the parsley in the bowl. Using a zester or the small side of a grater, zest the lemon into the bowl. Then cut the lemon and squeeze ½ the juice into the mix.

6. Add the olive oil and a chef pinch of salt.

7. Mix all together. Taste and adjust seasoning. (if too sour add some more olive oil)

3 lebanese cucumbers (or 1 english cucumber or field cucumber)

2 tbsps dukkah (contains nuts and sesame) (sub za’atar if there is a nut allergy)

4 sprigs mint

Zest and juice of ½ a lemon

Chef pinch of salt

2 Tbsp Evoo

1. Cut the cucumbers however you desire!! And place in a bowl.

2. Place dukkah in a medium sized pan and place on the element and turn to med on a gas stove and low to med low on an electric stove. Keeping the pan moving every 30 seconds, keep on burner until you can smell the dukka, about 3-5 min, pour into a bowl and cool down. Add about ¾ to the cucumbers, reserving the rest as a garnish if you wish, or save ½ for another use.

3. Add olive oil and salt to cucumbers.

4. Zest the lemon with a rasp or the small sides of a grater, careful not to go into the white pith. Squeeze the juice into the bowl.

5. Pick the mint and reserve the stems for another use if you wish, reserve a couple leaves for garnish. Rip the leaves with your hands into the bowl into smallish pieces. Mix everything together and check seasoning. Set aside.

½ cup tahini (mix well before measuring)

Juice of ¼-½ a lemon

¼ cup water

Chef pinch of salt

1. Place tahini in a bowl and add salt and lemon. Mix well, the tahini will feel stiff, that's ok add ⅓ of your water and mix together. Then add ⅓ more water and mix, the desired texture is like a batter, add enough water that it isn't a glop, but it isn't a liquid either, somewhere in between. Taste and adjust seasoning if needed set aside.

(for vegans, sub firm or extra firm tofu)

½ a block of halloumi

2 tbsp-¼ cup Neutral oil

1. Line a plate with paper towel

2. Cut your block of Halloumi or tofu into whatever shape you would like, but whatever shape you use, just make sure it isn't too thin. For tofu, dry on a paper towel well before cooking. Place a medium sized pan on the burner and turn to high for a gas burner and med high for an electric,turn the fan on. Let the pan get hot and then add oil and let just come to the smoking point. Tilt the pan so the oit is pooled farthest away from you. Add the cheese/tofu and then place the pan flat and carefully manoeuvre the oil around the pan so that every piece has had the oil around it. When the bottom is nice and browned flip over with tongs (easiest) but a flipper could work or chopsticks if you are adept at using them. Once the second side is nicely browned remove from the pan and place on the paper towel.

½ cup pine nuts

1. Preheat oven to 350F

2. Place pine nuts on a sheet pan and place in the oven

3. Set a timer for 5 minutes, then check every 3 minutes until golden

4. Cool down

5. To assemble, place the bulgur salad and cucumber salad however you like on the plate, sprinkle the pine nuts, drizzle tahini and palve Halloumi or tofu on top and garnish with some mint leaves or parsley leaves (or both!) and the leftover dukkah. And Enjoy!!!!

Large bowl: https://bit.ly/2Vdp9dZ

Spatula: https://bit.ly/2zY4rrh