Bulgur Wheat Salad
This past week Compassion In World Farming were encouraging people to have a meat free week. The idea is to make consumers think about their meat consumption and the effects it has on the animals and our planet. As a die hard carnivore I was reluctant but eventually decided to partake. I made the decision a couple of years ago to eat poultry and eggs only if they are at least free range and after watching a chilling documentary a year ago, I decided on the same for pork. I see no reason why our over consumption of meat should lead to such terrible lives for these animals and with this in mind I’ve been pleasantly surprised with how smooth this meat free week has gone.
It is true that I have missed the taste of salty bacon and a slice of salami on my pizza but not enough to give in. A simple tomato and mozzarella pizza is just as satisfying and the vegetable curry I made yesterday is certainly among the best curries I’ve had, quite eye opening. Strangely I’ve found myself feeling a little bit healthier during the week too. I’ve been flat to the boards in work but have generally had more energy than usual, although that could just be a mental thing. One of my favourite meals of the week was this salad. It’s perfect for lunch but works just as well as a side for dinner and I will certainly be having it as a salad at my (hopefully many) summer barbecues. If I wasn’t having a meat free week I probably would have used chicken stock to cook the bulgur but the vegetable stock was just as tasty.
Serves 4 (for lunch)
150g Bulgur Wheat (rinsed)
600ml Vegetable Stock (or chicken stock)
4 tbsp Extra-Virgin Olive Oil
1 tbsp Balsamic Vinegar
75g Mangetout Peas (sliced into 1cm pieces)
4 Radish (thinly sliced)
4 Chiquino Peppers (sliced)
8 large Basil Leaves (thinly sliced)
4 Spring Onions (sliced)
handful of Cashew Nuts
100g Feta Cheese (crumbled)
1. Bring the stock to the boil and add the bulgur wheat. Bring to the boil and simmer for 15-20 minutes until tender. Drain well.
2. Dress the bulgur with the oil and vinegar while still hot. Stir well and set aside to cool.
3. When it has cooled add the rest of the ingredients and stir well. The feta should provide enough salt and the radish enough of a pepper hit but have a taste to make sure. Serve cold or at room temperature.