WARM BULGUR WHEAT SALAD

The Daily Telegraph - Telegraph Magazine - - Food -

40 MINS

SERVES 4 AS A SIDE

– 15g but­ter

– 1 onion, finely chopped

– 2 gar­lic cloves, finely chopped

– 1 tsp Aleppo pep­per (Turk­ish pep­per flakes; try souschef.co.uk)

– 250g bulgur wheat

– 500ml chicken or veg­etable stock

– juice of ½ lemon

– 1 large hand­ful of pars­ley, leaves finely chopped

– 1 large hand­ful of mint, leaves finely chopped – 30g pome­gran­ate seeds

Melt the but­ter in a shal­low pan over a medium heat. Add the onion and cook, stir­ring oc­ca­sion­ally, for 6-8 min­utes un­til soft.

Add the gar­lic, Aleppo pep­per and bulgur wheat with a good pinch of black pep­per. Mix well. Pour over the stock and stir to­gether once. Bring to the boil, cover and re­duce the heat to low. Cook for 12-15 min­utes or un­til the bulgur is ten­der and all of the liq­uid has dis­ap­peared.

Re­move from the heat, cover with a clean tea towel and leave to stand for 10 min­utes. This will give you lovely fluffy grains.

Tip the bulgur into a serv­ing dish and squeeze over the lemon. Us­ing a fork, sep­a­rate the cooked bulgur. Throw in the herbs and a good pinch of salt, and fork to­gether. Top with the pome­gran­ate seeds and serve im­me­di­ately.

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