Bul­gur wheat sum­mer salad

The Herald - The Herald Magazine - - Eating In - CHEF:

THIS re­ally does look and taste like sum­mer on a plate. This is a ver­sa­tile salad and can be served with grilled fish or chicken or as a side at a bar­be­cue. Cook­ing the cu­cum­ber and pep­pers lifts the flavours and adds an in­ter­est­ing di­men­sion.

In­gre­di­ents - Makes 2 +

100g bul­gur wheat – cooked 1 x 210g chick­peas

1 x pep­per

¼ cu­cum­ber

Baby toma­toes

Olives

½ av­o­cado

Hand­ful of chopped pars­ley Mint leaves

Salt & black pep­per

Vinai­grette

100ml olive oil

2 x lemons charred + zest & juice 2 x gar­lic cloves – crushed

½ tsp Di­jon mustard

1 tsp sugar

Method

For the vinai­grette you will need to re­move the zest from the lemons. Mix this into the olive oil.

Slice the lemons in half and place into a hot pan. Cook on the flat side un­til a beau­ti­ful charred colour.

Al­low these to cool slightly be­fore squeez­ing the juice into the olive oil along with the rest of the lemon.

Add the crushed gar­lic, mustard and sugar, slightly whisk and al­low to sit for around an hour to in­fuse. Pass off through a sieve and keep un­til ready to use.

For the salad cook the bul­gur wheat, once cooked re­fresh in cold water and al­low to drain. Roughly chop the pep­pers and cu­cum­ber and fry off in a pan with a small amount of oil un­til nicely coloured, add the toma­toes just at the end. Al­low to drain on kitchen towel.

Chop the av­o­cado (dress­ing in a small amount of olive oil will stop it ox­i­dis­ing) along with the pars­ley and mint.

Rinse off the chick­peas, place in a large bowl and com­bine ev­ery­thing. Add the olives, sea­son with salt and black pep­per.

Driz­zle over a gen­er­ous amount of your vinai­grette and serve.

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