Zingy bulgur wheat and bean salad
This zingy bulgur wheat and bean salad is a hearty and healthy dish, that can be served as a main vegan meal or a side dish. You can serve it at parties too, as it would be suitable for most buffet-style menus. In the Summer it’s perfect for picnics, barbecues and garden parties.
Ingredients
Method
- Rinse the bulgar wheat under running wate, drain then put it in a pan. Add the water and a pinch of salt then bring to the boil. Cook for about 15 minutes over low heat, until no liquid left and the bulgur is tender and fluffy.
- Remove from the heat, stir in a small spoonful of olive oil, then rest (covered) for 10 minutes.
- Meanwhile, make the sauce:
- Thinly slice the onion garlic and red pepper. Chop the ginger.
- Heat the oil in frying pan and add the sliced onion, red pepper and ginger. Gently sauté for about 8 minutes, then add the garlic, cumin seed an cayenne. Stir for 30 seconds, then add the drained beans and lemon juice.
- Stir in the bulgar wheat, turn off the heat, then add the lemon zest and season to taste.
- Finally, fold in the chopped herbs, taste and adjust the seasoning & lemon juice to your liking.
- Serve warm or at room temperature.