| 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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