Chick Pea & Bulgar Wheat Salad
Ingredients
- 2Z7g/8 oz bulgar wheat
- 568ml/1 pt stock made with Vecon
- 113g/4 oz dried apricots (no-soak), chopped
- 1 red onion, finely chopped
- 397g/14 oz can chick peas, drained
- salt & ground black pepper
- 227g/8 oz cherry tomatoes, halved
- 1 bunch spring onions, sliced
- 2 tbsp freshly chopped mint
- 2 tbsp freshly chopped coriander
- juice of 1/2 lemon
- 3 tbsp fat-free Vinaigrette dressing
- fresh mint & coriander leaves, to garnish
Place the bulgar wheat in a large saucepan and pour over the stock. Bring to the boil, cover and simmer for 10-15 minutes until tender and most of the liquid has been absorbed. Stir in the apricots, onion, chick peas and seasoning and simmer for 2 minutes. Add the tomatoes, spring onions, mint and coriander and gently heat through for a further 3-4 minutes. Stir in the lemon juice and dressing. Serve hot or cold, garnished with the mint or coriander
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