100 g Bulgar wheat
300 ml vegetable stock using a stock cube
100 g tinned drained sweetcorn
Bunch fresh spinach
1 red chilli, chopped
2 carrots
1 tbsp chopped parsley
100 g tinned chickpeas
Bag of assorted salad leaves
300 ml vegetable stock using a stock cube
100 g tinned drained sweetcorn
Bunch fresh spinach
1 red chilli, chopped
2 carrots
1 tbsp chopped parsley
100 g tinned chickpeas
Bag of assorted salad leaves
method
1. In a frying pan add the bulgar wheat and cook dry over a high heat until the granules begin to turn a golden colour about 6 - 7 minutes.
2. Once the granules have roasted to a deep golden colour slowly add the stock, garlic and ginger.
3. Cover with either a tight fitting lid or with clingfilm and leave to one side for 10 minutes while the bulgar wheat soaks up the liquid.
4. Once the bulgar wheat has soaked up all of the liquid remove the liquid and allow to cool slightly.
5. Meanwhile grate the carrots either finely or roughly and also chop the spinach.
6. Now add all the remaining ingredients including the spinach and carrots to the salad.
7. Mix well and serve in a large colourful dish.
8. The best thing to serve this salad with is some warm wholemeal bread and a bowl of green salad.
2. Once the granules have roasted to a deep golden colour slowly add the stock, garlic and ginger.
3. Cover with either a tight fitting lid or with clingfilm and leave to one side for 10 minutes while the bulgar wheat soaks up the liquid.
4. Once the bulgar wheat has soaked up all of the liquid remove the liquid and allow to cool slightly.
5. Meanwhile grate the carrots either finely or roughly and also chop the spinach.
6. Now add all the remaining ingredients including the spinach and carrots to the salad.
7. Mix well and serve in a large colourful dish.
8. The best thing to serve this salad with is some warm wholemeal bread and a bowl of green salad.
serving amount
serves 4
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