125 g/4 oz bulgur wheat
10 cm/4 inch piece of cucumber
2 stalks of spring onions
125 g/4oz baby sweet corn
3 ripe but firm tomatoes
1 carrot, chopped
For the Dressing
Place the bulgur in a saucepan and cover with boiling water.
Grated rind of 1 lemon
3 tbsp lemon juice
1-2 tsp agave nectar
Or vegan sweetener
2 tsp sunflower oil
Salt and pepper to taste
Simmer for about 10 minutes, then drain thoroughly and turn into a serving bowl.
Cut the cucumber into small dice, chop the spring onions finely and reserve. Steam the sweetcorn and carrots over a pan of boiling water for 10 minutes or until tender. Drain and slice into thick chunks.
Cut a cross on the top of each tomatoes and place in boiling water into their skins start to peel away.
Remove the skins and the seeds and cut the tomatoes into small dice.
Make the dressing by whisking all the ingredients in a small bowl until mixed well. When the bulgur wheat has cooked a little, add all the prepared vegetables and stir in the dressing. Season to taste with salt and pepper and serve.
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