Recipe

Method

1. Preheat the oven to 350°F. Lay the almonds out onto a small rimmed baking sheet and toast until fragrant, 5 to 7 minutes. After they’re done toasting, allow to cool.

2. Place bulgur wheat in a medium heat-proof bowl. Bring the water to a boil and then pour over the bulgur. Let stand until the bulgur has absorbed most of the water and has become tender, about 25 to 30 minutes. If there’s any remaining water, simply drain and fluff the grains with a fork. Set aside to cool

3. In the meantime, in a large bowl combine the strawberries, mint, basil, goat cheese, and currants

4. Fold in the bulgur wheat, toasted almonds, lemon juice, olive oil and salt. Stir to combine

Serve at room temperature or cover and refrigerate to serve cold