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For the salad

  • 200g bulghar wheat
  • 50g pine nut
  • 1 leek
    finely diced
  • 3 tbsp extra-virgin olive oil
  • juice of 2 lemon
  • 50g raisin
  • 400g can chickpea
    drained
  • 4 tbsp chopped fresh herb
    such as parsley, corriander

To serve

Nutrition: per serving

  • kcal300
  • fat13g
  • saturates2g
  • carbs39g
  • sugars0g
  • fibre3g
  • protein8g
  • salt0.25g
    low
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Method

  • step 1

    Cook the bulghar wheat according to packet instructions. Allow to cool. Lightly toast the pine nuts in a non-stick pan over a low heat, until golden.

  • step 2

    Put all the salad ingredients into a bowl and toss together well. Taste and adjust the seasoning if necessary. Serve piled on to plates or into bowls with iceberg lettuce, radishes, red pepper and celery.

RECIPE TIPS
PULSES

Pulses are an especially useful source of fibre and protein.The starches they contain allow a steady release of glucose, which makes them particularly useful for diabetics.

Recipe from Good Food magazine, November 2002

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.5 out of 5.2 ratings
Yolo McGee avatar

Yolo McGee

A star rating of 5 out of 5.

yeet

elisaholmes

A star rating of 4 out of 5.

Great recipe. Used wild rice instead of bulghar wheat, which added great texture.

carmelbasley

Lovely with couscous too, and added some chopped apple.

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