Lemon and rosemary bulgar wheat salad Recipe

Lemon and rosemary bulgar wheat salad Recipe

  • 150g/5½oz bulgar wheat
  • ½ vegetable stock cube
  • boiling water
  • 1 lemon, zest and juice
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp olive oil
  • 3 spring onions, sliced
  • handful mixed salad leaves, to garnish
  1. Place the bulgar wheat into a small pan and crumble the stock cube over it.
  2. Add boiling water to reach 1cm/½in above the bulgar wheat and stock. Cover with a lid and simmer over a medium heat for 12-15 minutes, or until the bulgar wheat is tender and has absorbed the water.
  3. Fluff the wheat with a fork and add the remaining ingredients, mixing well until combined.
  4. Press the bulgar wheat salad into a small heatproof bowl so that the wheat moulds to the bowl, and cover with a plate.
  5. To serve, turn out the salad onto the serving plate and garnish with the mixed salad leaves.
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