Bulgur Wheat Salad with Minty Lemon Dressing
Ingredients
- 125 g/4 oz bulgur wheat
- 10 cm/4 inch piece of cucumber
- 2 stalks of spring onions
- 125 g/4oz baby sweet corn
- 3 ripe but firm tomatoes
- 1 carrot, chopped
- For the Dressing
- Grated rind of 1 lemon
- 3 tbsp lemon juice
- 1-2 tsp agave nectar
- Or vegan sweetener
- 2 tsp sunflower oil
- Salt and pepper to taste
Preparation
Place the bulgur in a saucepan and cover with boiling water.Simmer for about 10 minutes, then drain thoroughly and turn into a serving bowl
Cut the cucumber into small dice, chop the spring onions finely and reserve
Steam the sweetcorn and carrots over a pan of boiling water for 10 minutes or until tender
Drain and slice into thick chunks
Cut a cross on the top of each tomatoes and place in boiling water into their skins start to peel away
Remove the skins and the seeds and cut the tomatoes into small dice
Make the dressing by whisking all the ingredients in a small bowl until mixed well
When the bulgur wheat has cooked a little, add all the prepared vegetables and stir in the dressing
Season to taste with salt and pepper and serve