Sufra Dayma: Greek Salad with Bulgur and Shrimp By Moushira Abdel-Malek Serves: 4-6 Ingredients: 500 gms cooked shrimp (peeled, deveined) 2 medium spring onions (sliced) 1 medium head iceberg lettuce (shredded) 5 artichoke hearts (cooked, quartered) 1 cup raw broccoli florets ¼ cup chopped parsley leaves ¼ cup chopped dill leaves 10 black kalamata olives (pitted, chopped) ½ cup corn kernels ½ cup feta cheese (crumbled) ½ cup bulgur (washed, soaked in warm water for 30 min., drained) ½ cup rocket leaves (washed, torn) Dressing: ¼ cup lemon juice ¼ cup extra virgin olive oil 1 tbsp mustard Salt + pepper + oregano Add together in a top-screw glass jar and shake well to combine Method: In a large serving bowl, combine all ingredients together. Toss to mix well. Add dressing, drizzling while gently stirring to integrate and serve.
