Cel­ery and bul­gur bowls

Garden News (UK) - - Home Grown -

This nu­tri­tious salad unites cel­ery with some of its most flavour­ful friends: cheese, ap­ple and wal­nut, plus close rel­a­tive, cele­riac. The com­bi­na­tion works well with nutty-tast­ing bul­gur – ideal for a work lunch. Serves 1, but easy to in­crease quan­ti­ties

IN­GRE­DI­ENTS

60g (2oz) bul­gur wheat 300ml (10½fl oz) wa­ter 1-2 tea­spoons cran­ber­ries 3 ta­ble­spoons freshly squeezed orange juice, ide­ally blood orange 1 small to medium car­rot Sim­i­lar amount of cele­riac Lemon, for squeez­ing ½ crisp eat­ing ap­ple 2 sticks cel­ery, cleaned, de­strung and finely sliced (don’t dis­card leaves, set them aside) 25g (¾oz) feta cheese, diced Small hand­ful wal­nuts, chopped A few pump­kin seeds

PLUS, FOR THE DRESS­ING

6 ta­ble­spoons rape­seed oil (or favourite salad oil) 2 ta­ble­spoons cider vine­gar 1 heaped tea­spoon Di­jon mus­tard Gen­er­ous squeeze of honey

METHOD

l Cook the bul­gur ac­cord­ing to packet in­struc­tions, gen­er­ally: wash thor­oughly, and sim­mer in the spec­i­fied amount of wa­ter for 10-15 min­utes un­til soft and most of the wa­ter has been ab­sorbed. Drain, and run cold wa­ter over it in the colan­der un­til cool. Set aside. l Mean­while, put the cran­ber­ries in a small bowl or cup and pour orange juice over. l Peel and grate car­rots and cele­riac, sprin­kling the cele­riac im­me­di­ately with lemon juice. Dice ap­ple and com­bine with cele­riac, adding more juice if re­quired. l To make the dress­ing: com­bine all dress­ing in­gre­di­ents in a screw top jar. l Strain the orange juice from the cran­ber­ries and add to the dress­ing. Shake the jar vig­or­ously. l Ar­range bul­gur in one half of serv­ing bowl and in the other half layer the car­rots, cele­riac and ap­ple, cel­ery, feta, wal­nuts, cran­ber­ries and pump­kin seeds. Fin­ish with a sca er­ing of chopped cel­ery leaves. l Serve with the dress­ing.

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