Why should Winter mean no salads? Exactly! So I decided on making this warm salad that was definitely a welcomed comfort meal! Originally, it ws made with couscous, but I only had bulghur wheat, and so I used this instead. This isn't perhaps a low-carb *shudders* (I can't stand that word!) dish, but it's a WHOLE-carb dish, containing a lot of good stuff! You can top the dish with nuts for a bit of a protein boost, serve it with an egg on the side, with different sauces (dare I even meeeentioning sweet chilli sauce?) or just as it is! I decided to have half of mine topped with salsa, which went great with the zest in the bulghur, and half plain, which was equally as good! I also had a hardboiled egg on the side, delicious!
In the recipe I found, they used chicken stock, but I decided to make the bulghur mixture itself vegetarian, so I used a good vegetable stock instead, delicious! Use vegan butter if you want the salad to be vegan, I am sure you can also substitute with a little oil.
Funky Spring Bulghur Salad
(Serves 2, about 310 calories each - without salsa or egg, but plenty of room for that!)
150-200ml vegetable stock (almost 1 cube or 1tbsp powder, start with 150ml water to mix)
100g dry bulghur wheat (or couscous)
Knob of butter (about 15g)
Zest of 1/2 lime or 1/3 lemon (I used lime)
1 tbsp soy sauce
Good pinch of salt
Ground black pepper
1/2 tsp dried mint (or a few fresh leaves, torn)
1/2 tsp dried coriander or parsley (or as above)
8 whole gem lettuce leaves to serve
(You can also top with salsa, serve with meat, eggs, it's up to you! I am sure that even leftovers would be great with some kind of sauce and served in a roll, mmm!)
- Start by boiling up the water and have it in a medium pan along with the bulghur wheat, followed by all the other ingredients - apart from your gem lettuce leaves .
- Keep on a medium low heat, cover and simmer for about 15 minutes, stirring every five minutes or so to make sure it doesn't catch at the bottom, add a little bit of water if necessary, but not much, as you don't want the bulghur wheat to be soggy! I cooked my egg in the meantime, perfect timing!
- Once the bulghur is done (it should have a bit of a bite, but still be tender), spoon a tablespoon and a little bit more in each gem lettuce leaf, and serve as it is or with whatever goodies you can find!
I hope you enjoy it as much as I did, I think I'll be making this to bring with me for lunch in the future, yum!
And I thought I would finish the post with something that reminded me about my childhood, from Jenny K. Blake's book... I never went to a kindergarden, but the first couple of years at primary school was pretty much the same!