Bulghur salad with artichokes and green beans
Photo by Michael Craig
|1 punnet||Cherry tomatoes|
|1 Tbsp||Olive oil|
|1½ cups||Bulghur wheat, soaked in water for five minutes then drained|
|1 cup||Artichoke, marinated pieces from a jar|
|1 bunch||Fresh parsley, roughly chopped|
|1 bunch||Fresh basil, roughly chopped|
|200 g||Green beans, blanched|
|½||Lemon, juice of|
|1 Tbsp||Olive oil, use a good-quality oil|
|¼ cup||Almonds, roughly chopped|
- For the tomatoes, preheat the oven to 180C. Add tomatoes to a small roasting dish and drizzle over the olive oil, and season with salt and pepper. Roast for about 30 minutes.
- Meanwhile, soak the bulghar wheat in water and drain. Place in a mixing bowl.
- Add artichokes, herbs, and the blanched green beans. Squeeze over the lemon juice and drizzle over the olive oil. Mix together gently.
- Sprinkle over the almonds and serve with the cherry tomatoes. Serve either as is, or with roast chicken or grilled haloumi.