- 600g bulgur wheat
- 140g sultana
- 1l hot vegetable or chicken stock
- 4 medium carrots, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g pumpkin seed
- 100g toasted hazelnut, chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- juice 1 large lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 5 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Put the bulgur and sultanas in a bowl and pour over the hot stock. Cover with cling film and leave for 20-30 mins for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.
Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.