200g Bulgur Wheat
250ml vegetable stock (boiling hot)
6 small vine tomatoes, finely chopped
1 lemon – you’ll need both the grated zest and the juice
25g fresh coriander, finely chopped
50g fresh flat leaf parsley, finely chopped
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
Freshly ground black pepper
1/2 small red onion, thinly sliced
2 tablespoons chopped cucumber
6 radishes, thinly sliced
1-2 avocados, peeled, stoned and thinly sliced
1 pomegranate, seeds only – a tablespoon of ready prepared pomegranate seeds
Preheat the oven to 180C Fan/200C/Gas Mark 6.
Mix up the bulgur wheat, boiling hot stock, tomatoes, and lemon zest and then put them into a roasting tin. Place in the oven and roast uncovered for 20 minutes.
Take the mixture out of the oven, give it a stir, and then leave it to steam dry for 5 minutes before stirring in the lemon juice, cucumber, sliced red onion, parsley, olive oil, salt and pepper. Adjust the seasoning to your taste.
Transfer to a serving dish and top with the sliced avocados and pomegranate seeds. Serve warm or at room temperature.
Inspiration: The Green Roasting Tin by Rkmini Iyer