Saturday, 19 February 2011


This middle Eastern salad is more substantial than you might think and is one of my favourite salads of all time, pipped to the post only by the mighty rocket salad!
I usually serve this with lamb for a really quick dinner when I get in from work. 

It’s so diverse you can add things as you see fit including chicken to bulk it out to a main as appose to a side dish.  I eat this with slow cooked lamb tajines, lamb kebabs, meatballs, bbq's - loads of things, and it’s always the dish that gets the compliments.  I prefer this to cous cous as its healthier and heartier, bulgar wheat is a natural product unlike cous cous which is derived from semolina wheat.

Serve with flatbreads, olives and hummus for a fab veggie dinner!

Keep what you don’t eat in the fridge it will taste even better the next day.

serves 2 as a main of 4 as a side dish
250g of bulgar wheat, rinsed in cold water.
1 large courgette diced
1 clove of garlic minced
1 lemon juice and zest
4 tomatoes, chopped
1 red pepper diced
A bunch of parsley, mint and coriander, or any combo chopped up or torn whichever you prefer
salt and pepper
pine nuts or almonds, lightly toasted (optional)
feta cheese crumbled (optional)
extra virgin olive oil

Start by soaking the wheat in plenty of boiling water, it doesn’t matter how much, you'll drain it.
In a frying pan heat a little oil, add the courgette and pepper and fry until golden over a medium heat, for the last minute add the garlic, you add it at this stage so it doesn’t burn.
Once the wheat has been soaking in the water for 30 minutes drain it and add it to a large bowl ready for mixing.
Now literally add everything, especially the juice from the tomatoes and the juices from the frying pan, a good glug of extra virgin olive oil and plenty of salt and pepper to taste.

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