Bursting with delicious flavours, this salad will have you exploring new destinations from the comfort of your own home. The bulgur is packed with vitamins, minerals and fibre.
- 350 ml vegetable stock
- 100 ml tomato juice
- 1 pinch sugar
- chilli powder
- 250 g bulgur wheat
- 2 red pointed peppers
- 1 tomato
- 4 spring onions
- 1/2 handful coriander leaves
- 4 sprigs mint
- 1 tbsp paprika paste; or tomato puree
- 1 tsp ground paprika
- 4 tbsp lemon juice
- 4 tbsp olive oil
Place the stock, tomato juice and sugar in a pan. Add a little salt and chilli powder. Bring to the boil.
Add bulgur wheat and simmer for about 5 minutes over a low heat. Remove the pan from the heat and leave the bulgur to swell for another 10 minutes, then leave to cool.
Chop the peppers and tomato, removing the seeds. Cut the spring onions into rings and pluck the herb leaves from the stems.
Tip the bulgur into a bowl, loosen with a fork and mix in the paprika paste, ground paprika, lemon juice and oil.
Add the peppers, tomatoes and spring onions, along with half the herbs. Mix well and chill in the fridge for at least 1 hour. Sprinkle with the remaining herbs to serve.