bulgar and goats cheese salad
How to make bulgar and goats cheese salad recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
750 ml (1 ¼ pints) hot vegetable stock
275 g (9 oz) bulgar wheat
4 tablespoons olive or vegetable oil
1 large red onion, halved and thinly sliced
100 ml (3½ fl oz) tomato juice
2 tablespoons lime juice
175 g (6 oz) firm goats’ cheese, crumbled
3 tablespoons roughly chopped flat leaf parsley
salt and pepper
Method:
Bring the vegetable stock to the boil in a large saucepan, add the bulgar wheat and cook for 7 minutes. Remove from the heat, cover with a tight-fitting lid and set aside for 5–8 minutes,
until the liquid has been absorbed and the grains are tender.
Meanwhile, heat 2 tablespoons of oil in a frying pan and cook the onion gently for 7–8 minutes, until soft and golden.
Combine the remaining oil with the tomato juice and lime juice, and season with salt and pepper. Fold the dressing, onion, goats’ cheese and parsley into the bulgar wheat with a fork, and spoon into 4 shallow bowls to serve.
For goats’ cheese couscous, place 250 g (8 oz) couscous in a bowl with 1 tablespoon of olive or vegetable oil and a generous pinch of salt.
Pour over 300 ml (½ pint) boiling vegetable stock and set aside for 5–8 minutes, until the grains are tender and the liquid has been absorbed. Meanwhile, combine 3 tablespoons oil with 100 ml (3½ fl oz) tomato juice and 2 tablespoons lime juice, and season with salt and pepper.
Fold the goats’ cheese and parsley into the couscous and spoon into serving bowls. Drizzle with the dressing and scatter with 3 sliced spring onions to serve. Total cooking time 10 minutes.
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