Summer bulghur salad

You can use any kind of cooked grain for this tasty salad — faro, quinoa, barley or rice all work well. Whichever grain you choose, you need 3 cups of cooked grain. If you don’t have a Lebanese cucumber, use a telegraph cucumber and remove the seeds.

Serves 46 Ready in 15

minutes

1 cup bulghur wheat

1 cup boiling water

2 cooked beetroot, chopped into

small chunks

250g cherry tomatoes, halved

100g crumbly feta (optional)

11⁄2 cups mixed soft herbs, such as coriander, mint and parsley (or use 34 Tbsp pesto)

1 Lebanese cucumber, finely chopped 1⁄2 cup toasted pumpkin seeds 1⁄4 cup lemon juice 2 Tbsp extravirgin olive oil

3⁄4 tsp salt

Method

Place bulghur wheat in a large bowl, mix in boiling water and allow to absorb for 10 minutes (it should swell to about 3 cups). Add all other ingredients and toss to combine.

The salad can be made in advance and chilled for up to 24 hours (add the pumpkin seeds and feta just before serving).