Bulgar wheat salad
Bulgar is low in calories and high in fibre. It's very quick to cook and is a great little grain to know about to diversify your diet.
150g bulgar wheat
1 large piquillo pepper, chopped
Handful of herbs, chopped (parsley used here but mint or coriander would also work well)
30g toasted walnuts, roughly chopped (approx – according to taste)
1/2 red onion, sliced
1/2 tbsp bouillon powder
2 tsp smoked paprika
4 tbsp approx. olive oil
Rinse your bulgar wheat lightly in a sieve and then pop into a saucepan and cover with boiling water so there is about 1cm of water on top. Sprinkle over the bouillon.
Bring up to the boil and then simmer gently for 5-10 minutes or until the grain has puffed up and absorbed all the water and is soft when tasted. If it's still firm but dry, add a splash more water and continue to cook until done.
Take off the heat and cool.
If you have the time, pan fry the sliced red onion until soft and translucent. This gives the salad more body, depth and texture.
Add the smoked paprika, roasted nuts and chopped herbs. Season and add enough olive oil to coat the grains.