1 cup bulgur
2 cups vegetable stock
¼ cup walnuts, chopped
½ cup red grapes, halved
1 cup cherry tomatoes, halved
1 celery stalk, sliced
1 shallot, sliced
2 tablespoons dried red currants
1 tablespoon walnut oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
¼ cup chopped parsley
- Combine the bulgur with stock in a saucepan and cook on low heat
until all the liquid has been absorbed.
- Transfer the bulgur into a salad bowl.
- Add the rest of the ingredients and season well with salt and pepper.
- Serve the salad as fresh as possible.