Healthy Recipes Blog

As spring is here and we’ve got the first of the mild weather, I thought I’d start including some nice salad recipes - here’s a favourite of mine based on bulgur wheat…

Bulgur Wheat Salad - serves 4

100g (4oz) bulgur wheat (cracked wheat)
2 large spring onions, thinly sliced
45 ml (3 tbsp) chopped mint
30 ml (2tbsp) chopped parsley
15 ml (1 tbsp) chopped chervil
30 ml (2 tbsp) olive oil
30 ml (2tbsp) lemon juice
salt & ground black pepper
lettuce leaves

30 ml (2 tbsp) black olives
2 large tomatoes, quarters
2 carrots, peeled and cut into matchsticks
1 red pepper, cored and seeded, cut into strips

Soak the bulgur wheat in cold water for 1 hour, until it has “exploded” and drain. Turn it on to a clean tea cloth and wring it out to absorb all the excess water.

Put wheat in a bowl and stir in onions, herbs, olive oil, lemon juice and season to taste with salt and pepper.

Line each plate with lettuce leaves, pile wheat salad on top and garnish with olives and tomato wedges. Serve with hot pitta bread or crusty rolls and vegetable matchsticks.