Recipe: Serves 4
200gr thick cracked wheat
2 tablsp olive oil
250ml vegetable stock
1 small yellow and red capsicum, chopped in small diced
2 Lebanese cucumbers, peeled and small diced.
2 beetroot cooked, peeled and diced a bit larger than the cucumbers & capsicum
1 punnet of cherry tomatoes, in halves . Any colours. Please be fancy.
Chopped parsley and mint
Dressing: 1 lemon juice, 1 small crushed garlic (optional), 4 tabsp olive oil, salt and pepper
Boil the stock and pour gently over the cracked wheat (Bulgur) and cover with a clean tea towel. Allow tthe wheat to absorb the hot stock for about 10 minutes.
Check and fluffl it up delicatement with a fork.
Leave it to cool.
Then, add all the lovely diced or chopped vegetables and herbs.
Pour the lemony dressing and serve.
Tip. Not to mix all in once but to gently make layers of wheat, vegetables, wheat, herbs, vegetables and the dressing.