We’re all for some good carbs, especially when it’s the healthy kind! This bulgar wheat salad is a filling lunch option that you can make in bulk at home.
SERVES 4 // COOKING TIME 25 min
5 tbsp olive oil
1½ cups uncooked bulgar wheat
2 tbsp apple cider vinegar
½ tsp salt
½ cup chopped spring onions
1 tbsp lemon zest
Rubies of 1 pomegranate
100 g goat’s cheese, crumbled
3 kiwis, peeled and sliced
2 avocados, peeled and sliced
1. Heat 2 tbsp olive oil in a pan over medium heat. Add the bulgar wheat and toast for 2 minutes.
2. Add 2 cups water and bring to the boil. Simmer for 15 minutes, until the water has evaporated
3. Mix bulgar wheat, vinegar, 3 tbsp oil and salt.
4. Add the spring onions, zest and pomegranate. Top with the cheese, kiwis and avocados.
Recipe & styling: Amerae Vercueil
Photography: Juliette Bisset