| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | A, To, Z, Of, Food | 1 | servings | |
INGREDIENTS
| 100 | g | Bulgar wheat; (4oz) |
| 300 | ml | Vegetable stock using a stock cube; (1/2 pint) |
| 100 | g | Tinned drained sweetcorn; (4oz) |
| 1 | bn | Fresh spinach |
| 1 | Clove crushed garlic | |
| 1 | Finger of fresh ginger; peeled and chopped | |
| 2 | Carrots; peeled | |
| 1 | tb | Chopped parsley |
| 100 | g | Tinned chickpeas; drained (4oz) |
| Loaf of wholemeal bread to serve | ||
| 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, this takes about 6-7 minutes. Once the granules have roasted to a deep 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 lid 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 with this salad is some warm wholemeal bread and a bowl of green salad. Converted by MC_Buster. Per serving: 70 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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