Bulgur wheat with carrots & hazelnuts
- Preparation and cooking time
- Plus soaking no cook
- Serves 10
- 600g bulgur wheat
- 140g sultana
- 1l hot vegetable or chicken stock
- 4 medium carrots , coarsely grated
- 100g pumpkin seed
- 100g toasted hazelnut , chopped
- juice 1 large lemon
- 5 tbsp rapeseed oil
- STEP 1
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.
- STEP 2
Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.