I came up with this recipe for a recent edition of Cork Independent . It’s a simple and tasty side dish that works well with quickly fried lamb chops or simply serve it on its own for a super healthy lunch. It marries the classic combination of mint & peas and is a middle-eastern tabbouleh influenced bulgur wheat salad. Bulgur wheat is readily available in most supermarkets though they often tend to hide it in the health / specialist food aisle. Once you’ve used it you’ll see how quick and versatile it is and it makes a welcome break from your spuds, rice and pasta.
Ingredients (Serves four)
225g petit pois or any frozen peas
200g bulgur (bulgar) wheat
225ml chicken stock
Big handful parsley
Few mint leaves (approx. 4)
4 spring onions
1 lemon
Method:
Cover the peas in a saucepan with boiling water and bring to the boil and cook to pack instructions.
Place the bulgur wheat in a small/medium-sized bowl, pour over hot chicken stock and cover with cling-film (or a plate) until all stock is absorbed (approx five minutes).
Finely chop the parsley and mint (you could use a food processor for this) and place in a large serving bowl.
Add the chopped spring onions and mix through.
Fluff up the bulgur wheat with a fork and mix it though the herbs and spring onions.
Add the drained cooked peas and then the juice of the lemon and mix well.
Serve the salad while still warm with cooked meat or cold as a salad.
Enjoy!
Til next time, Sheila
