May 30, 2020


Bulghur wheat - 125 gms
Cucumber - 4" piece
Shallots - 2 (peeled)
Baby sweetcorn - 125 gms
Ripe but firm tomatoes - 3

Grated rind of one lemon
Lemon juice- 3 tbsp
Freshly chopped mint - 3 tbsp
Freshly chopped parsley - 2 tbsp
Clear honey - 1-2 tsp
Sunflower oil- 2 tbsp
Salt and freshly ground pepper

  • Place the bulghur wheat in a sauce pan and cover with boiling water.
  • Simmer for about 10 minutes, then drain thoroughly and turn into a serving bowl.
  • Cut the cucumber into small dice, chop the shallots finely and reserve.
  • Steam the sweetcorn over a pan of boiling water for 10 minutes or until tender.
  • Drain and slice into thick chunks.
  • Cut a cross on the top of each tomato and place in boiling water until their skins start to peel away.
  • Remove the skins and seeds and cut the tomatoes into small dice.
  • Make the dressing by briskly whisking all the ingredients in a small bowl until mixed well.
  • When the bulghur wheat has cooled a little, add all the prepared vegetables and stir in the dressing.
  • Season to taste with salt and pepper and serve.

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