Course: Lunch, Salad, Vegetarian
Cuisine: Mediterranean
Prep Time: 13 minutes
Cook Time: 17 minutes
Total Time: 30 minutes
Servings:  2

Ingredients

• 3 tbsp olive oil
• 1 small onion peeled and finely diced
• 1 large tomato de-skinned and finely chopped
• Pinch of dried oregano
• 1 tbsp tomato paste
• 100 g bulgar wheat

To garnish:
• A handful of tinned chickpeas rinsed under cold water
• 1/2 courgette grated
• Flat leaf parsley
• 1 preserved lemon, flesh removed and skin finely chopped
• 5 stoned Kalamata olives sliced thinly
• Lemon wedges

Method

1. Heat the oil then fry off the onion until softened but not coloured

2. Add fresh tomato, dried oregano and tomato paste. Continue to fry for 2 minutes

3. Pour in the bulgar wheat, stir well, then add vegetable stock

4. Bring the mixture to the boil. Cover and cook for around 17 minutes on a low setting

5. Allow the bulgar to cool. Then place on a serving bowl and garnish with the chickpeas, grated courgette, parsley, preserved lemon and olives

6. Serve with lemon wedges to squeeze over the salad

For more cooking tips and recipes, visit Laura’s website.