Roasted Bulgar Wheat Salad With Chickpeas And Sweetcorn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Food networ, Food7 | 1 | Servings | |
INGREDIENTS
| 100 | g | Bulgar wheat, 4oz |
| 300 | Vegetable stock using a | |
| stock cube 10fl oz | ||
| 100 | g | Tinned drained sweetcorn |
| 4oz | ||
| 1 | Fresh spinach | |
| 1 | Red chilli, chopped | |
| 2 | Carrots | |
| 1 | T | 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 68
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 113.7mg
Potassium: 538.7mg
Carbohydrates: 15.7g
Fiber: 4.7g
Sugar: 7.7g
Protein: 1.6g