- 175g bulghar wheat or couscous
- 1 vegetable stock cube, crumbled
- 1 garlic clove, crushed
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp extra-virgin olive oil
- 1 tomato, finely chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 50g whole blanched almonds, finely chopped
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- large bunch (80g pack) flat-leaf parsley, very roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
To make with goat's cheese
- 200g crumbled goat's cheese
- large pinch chilli flakes
- black pepper, to serve
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
To make with grilled halloumi
Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
If you’ve used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
To make with goat's cheese, mix the crumbled goat’s cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.