Celery and bulgur bowls
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
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
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.