| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury’s, Sainsbury15 |
6 |
servings |
INGREDIENTS
| 125 |
g |
Bulgar wheat; (4oz) |
| 600 |
ml |
Water; (1 pint) |
| 3 |
sm |
Courgettes; thickly sliced |
| 2 |
tb |
Oil |
| 1 |
|
Red onion; finely chopped |
| 1 |
|
Clove garlic; finely chopped |
| 3 |
|
Birds eye chillies; deseeded and finely |
|
|
; chopped |
| 2 |
|
Cm; (1inch) piece fresh |
|
|
; root ginger, finely |
|
|
; chopped |
| 2 |
|
Cooked medium beetroot; finely diced (2 to |
|
|
3) |
| 1 |
|
Lime; juice of |
| 2 |
tb |
Fresh coriander; finely chopped |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Place the bulgar wheat in the water and cook gently for 10-15 minutes
until the liquid is absorbed.
Preheat the oven to 220_C, 425_F, Gas Mark 7. Lay the courgettes on a
baking tray and sprinkle with 1 tablespoon of oil, then roast for 30
minutes.
Heat the remaining tablespoon of oil in a pan and cook the onion until
softened.
Add the garlic, chillies and ginger, cook for 2-3 minutes then add the
beetroot, lime juice and coriander and heat through.
Combine with the bulgar wheat and courgettes then season to taste.
Notes This salad can be eaten warm or cold.
Converted by MC_Buster.
NOTES : Thenuttygrain of the bulgar wheat blends beautifully with the
soft texture of the beetroot and the flavour is heightened by the
fresh chilli.
Converted by MM_Buster v2.0l.
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