Courgette & Cracked Bulgar Wheat Salad
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This delicious recipe makes the most of summer's courgettes (zucchini) and cracked bulgar wheat is a delicious, nutty companion to the creamy smoothness of the courgettes. It also works well with couscous or quinoa, if you prefer. |
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Ingredients
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½ cup cracked bulgar wheat
2-3 medium courgettes (zucchini)
2-3 medium carrots
1 medium onion
1 clove garlic
50g (2 oz) Cheddar (hard) cheese
1 tablespoon olive oil
½ stock cube
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Method
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- Put the cracked bulgar wheat in a bowl and cover with twice its voume of boiling water. Cover with a clean cloth and leave for 25 minutes, until the water has been absorbed and the bulgar wheat is fluffy.
- Meanwhile, warm the olive oil in a pan. Peel and chop the onion. Saute in the oil for 5 minutes.
- Peel and crush the garlic clove. Scrub (or peel) and finely chop the carrots. Add to the onion and saute for 5 minutes. Stir often so they don't burn.
- Grate the courgettes (or slice finely). Grate the cheese. When the carrots are soft, add the courgettes and cheese to the pan. Mix well, put the lid on and leave until the bulgar wheat is ready.
- When the bulgar wheat is cooked, add it to the pan and mix well. Serve immediately.
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Time From Cupboard-To-Table
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30 minutes |
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Notes & Variations on
Courgette & Cracked Bulgar Wheat Salad
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For even more flavour, add a tablespoon of your favourite fresh herbs, chopped, just before serving.
Thyme leaves work particularly well, as does oregano. |
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