Recipe of the Week - Spiced Bulghur with Veggies
Friday, August 22 2008 | Comments (0)
Finally, a great recipe for our VEGGIE Gordon Ramsay fans! You may be reminded of tabouleh when you make this, but the Moroccan spices and zucchini are an exciting change.
Make this salad a day ahead to allow the flavors to infuse and scoop it into Gem lettuce cups to serve on a picnic.
- 1 cup bulgur wheat
Sea salt and freshly ground black pepper
2 tbsp olive oil
1 medium sweet onion, finely chopped
2 courgettes (zucchini), trimmed and diced
2 celery sticks, trimmed and diced
2 tsp ras el hanout spices (Moroccan Spice)
½ tsp ground cinnamon
1 1/2 cups cooked mixed pulses, rinsed
2 tbsp sun-dried tomato paste
Splash of white balsamic vinegar
1/4 walnut halves, roasted and roughly chopped
Handful of mint and oregano, leaves chopped
1-2 tbsp extra virgin olive oil
1 cup soft goat’s cheese or feta
1 Put the bulgur wheat in a saucepan and pour in enough water to cover by 3-4cm. Add some salt and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the bulgur wheat is tender but retaining a slight bite. Drain into a sieve and leave to dry out for a few minutes, then tip on to a plate and cool completely.
2 In the meantime, heat the olive oil in a sauté pan and fry the onion for 5-6 minutes until soft. Add the courgettes, celery, ras el hanout and cinnamon and continue to fry for 5 minutes over a medium heat. Stir in the pulses and sun-dried tomato paste. Add a splash of white balsamic vinegar and sauté for a further 1-2 minutes. Remove from the heat and leave to cool.
3 Mix the bulgur wheat, vegetable and pulse mix, walnuts, mint and oregano together. Add extra virgin olive oil, a little more balsamic vinegar and seasoning to taste and stir well. Crumble over the goat’s cheese or feta and chill until ready to serve.
Adapted from Times Online.