IN SEASON


HERBY CRACKED WHEAT SALAD


The main crime against tabbouleh is using a load of the wheat with a few chopped bits through it. Quite the reverse is what should be served, an intensely herby salad peppered with some of the chewy grains.


SERVES 4


MAKING FRESH HERBS EASIER TO CHOP...


The word mezzaluna comes from the Italian for “half-moon” – and this green folding herb chopper with integrated blade guard by Joseph Joseph (£22) is a stylish, safe and compact way to prepare fresh herbs and garlic. It has pivoting handles and a sharp, stainless steel blade – the handles fold back over the blade after use, making it safe to store in a drawer.


www.hartsofstur.com


100g bulgur wheat 3 ripe tomatoes, deseeded and diced 1 red onion, chopped Half a cucumber, deseeded and diced 15g pack chives, finely chopped 20g mint, finely chopped 20g flat leaf parsley, finely chopped 2 tbsp extra virgin olive oil 1 lemon, cut into wedges


1 Measure out 150ml boiling water and set it by the hob. Heat a large frying pan over a medium heat and add the


wheat. Stir it constantly as you dry roast it for about 1-2 minutes or until you get a nutty, toasty smell. Add the water and a pinch of salt. Stir once then allow the wheat and water to simmer for a few minutes by which time the water should be absorbed. Allow it to cool thoroughly.


2 Meanwhile, mix together the tomatoes, onion, cucumber and herbs. Stir in the wheat and oil. Season to taste.


3 Serve with the lemon wedges. This stops the herbs from going dark and allows diners to add the lemon juice themselves.


TIP:


Try replacing the mint with coriander or dill.


www.thinkvegetables.co.uk


26 | THE WEST COUNTRY FOODLOVER


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