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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I like cooking with bulgur wheat as an alternative to the usual rice and pasta. This comes from a magazine and is nice and fresh. Great served with grilled shell fish or chicken. Ingredients:
150 g bulgur wheat |
225 g watercress leaves, 2/3 chopped very fine |
1 cucumber, finely diced |
4 plum tomatoes, chopped roughly |
6 spring onions, sliced |
4 tablespoons extra virgin olive oil |
1 lemon, juice of |
salt, to taste |
pepper, to taste |
Directions:
1. Cook the bulgur wheat until tender.
2. Drain and squeeze as much water as possible out.
3. Place in a large bowl, add all remaining ingredients, just keep the 1/3 of the watercress that's not chopped to one side.
4. Mix well and season to taste.
5. Toss the remaining watercress through the salad.
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