An ode to Sunday brunches

Bulgur Wheat, Puy Lentils  Mushroom & Caramalised Onions Salad
I can easily say that hands down, today has been the best Sunday I’ve had in KL. I broke away from the usual routine of isolating myself at the yoga centre to feast on the brunch buffet at the newly opened Acme Bar & Coffee at The Troika. Their Sunday brunch setup reminds me so much of Ottolenghi’s cafes in London – platters of wholesome salads, imagination, fusion of ingredients, and odd combinations that work so well together. I loved the fact that there were various moments of ‘oh wow this is good’ as we sampled new dishes. 

Not only was there delicious food, but great company as well. Today reminded me of how Sundays should be spent – lazily eating copious amounts of good food, over an extended period of time with great people, and surrounding yourself with conversation and laughter. The usual Sunday blues (well more like panic attack) of going back to work after being on leave for 2 days last week seemed like a distant memory once the food coma kicked in. 🙂 

Returning home after spending three and a half hours feasting away, I was not in a rush for my next meal but was inspired to try out the recipe below for tomorrow’s work lunch – Bulgur Wheat, Puy Lentils, Mushrooms & Caramalised Onions. This is slightly inspired by the Acme Bar & Coffee Bar’s Bulgar, Quinoa & Onion salad but I was out of quinoa and had to improvise! I’ll be tucking away into this and thinking of my perfect Sunday when shit hits the fan at work tomorrow. 

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Bulgur Wheat, Puy Lentils  Mushroom & Caramalised Onions Salad

Basic ingredients
Bulgur wheat, portobello mushrooms, puy lentils, spinach, slivered almonds, cumin and paprika for the bulgur wheat, chicken stock, onions, butter, feta cheese (*at the time of the picture taking I had completely forgotten to add in the feta so this salad can easily work without it as well)

The magic
1. Cook the bulgur wheat with chicken stock and cumin. Season with paprika and pepper.

2. Sautee the portobello mushrooms with olive oil.
3. Boil the puy lentils in some salted water.
4. Toast the almonds. 
5. Now this is where the magic ingredient comes in – the caramelised onions is what makes this dish. I loved the fact that the Acme Bar & Coffee had lovely sweet onions in their salad. Sautee onions in butter until they have caramelized. 
6. Mix all the above ingredients together with the spinach.
7. Top with crumbled feta cheese as a bonus.  

Seven easy steps to get to the goodness of ‘forget Sunday blues’ in a bowl.

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