Bulghar wheat with carrots & hazelnuts
Give your salad great texture by adding pumpkin seeds, sultanas and hazelnuts to wheat cooked in stock
- Prep: 10 mins
Plus soaking no cook
- Serves 10
- Easy
Ingredients
- 600g bulghar wheat
- 140g sultanas
- 1l hot vegetables or chicken stock
- 4 medium carrots, coarsely grated
- 100g pumpkin seeds
- 100g toasted hazelnuts, chopped
- juice 1 large lemon
- 5 tbsp rapeseed oil
Method
-
Put the bulghar 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.
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