Herby Cracked Wheat Salad
All sorts of abuse are visited upon cracked, or ‘bulghar’ wheat salads, the most popular of which is tabbouleh. 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.
100g bulghar wheat
3 ripe tomatoes, deseeded and diced
1 red onion, chopped
½ cucumber, deseeded and diced
15g pack chives, finely chopped
20g pack mint, finely chopped
20g pack 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.
Try replacing the mint with either coriander or dill.