Name: Roasted Bulgar Wheat Salad with Chickpeas And Sweetcorn
Ingredients: 100 g Bulgar wheat; (4oz); 300 ml Vegetable stock using a stock cube; (10fl oz); 100 g Tinned drained sweetcorn; (4oz); 1 bn Fresh spinach; 1 Red chilli; chopped; 2 Carrots; 1 tb Chopped parsley; 100 g Tinned chickpeas; (4oz); 1 Bag assorted salad leaves

Unbeknownst to the people of Moses’ day (it was a ‘mystery’), marriage was designed by God from the beginning to be a picture or parable of the relationship between Christ and the church. Back when God was planning what marriage would be like, He planned it for this great purpose: it would give a beautiful earthly picture of the relationship that would someday come about between Christ and His church. This was not known to people for many generations, and that is why Paul can call it a ‘mystery.’ But now in the New Testament age Paul reveals this mystery, and it is amazing. This means that when Paul wanted to tell the Ephesians about marriage, he did not just hunt around for a helpful analogy and suddenly think that “Christ and the church” might be a good teaching illustration. No, it was much more fundamental than that: Paul saw that when God designed the original marriage, He already had Christ and the church in mind. This is one of God’s great purposes in marriage: to picture the relationship between Christ and His redeemed people forever! (George Knight)

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CATEGORY	CUISINE	TAG	YIELD
Vegetables		Food networ, Food7	1	servings

INGREDIENTS

100	g	Bulgar wheat; (4oz)
300	ml	Vegetable stock using a stock cube; (10fl oz)
100	g	Tinned drained sweetcorn; (4oz)
1	bn	Fresh spinach
1		Red chilli; chopped
2		Carrots
1	tb	Chopped parsley
100	g	Tinned chickpeas; (4oz)
1		Bag assorted salad leaves

INSTRUCTIONS

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.
Once the granules have roasted to a deep golden colour slowly add the
stock, garlic and ginger. 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. Once the bulgar wheat has soaked up all of the liquid remove
the liquid and allow to cool slightly.
Meanwhile grate the carrots either finely or roughly and also chop the
spinach. Now add all the remaining ingredients including the spinach and
carrots to the salad. Mix well and serve in a large colourful dish. The
best thing to serve this salad with is some warm wholemeal bread and a bowl
of green salad.
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