A Pigeon Cottage ‘Garden Kitchen’ favourite weekend lunch is a marinated, butterflied leg of lamb cooked on the barbie served with a delicious salad like this one; and a cold glass or three of course! It’s very simple to make, takes about 30 minutes and easily feeds six people. Oh, and it goes without saying, tastes delicious! If there is any left, it’s brilliant for packed lunches and will keep in the fridge for a couple of days no problem.
You will need…
- 175g bulgur wheat
- 500ml chicken stock
- 1 teaspoon each of fennel, caraway, cumin and coriander seeds
- 1 fresh red or green chilli, deseeded and finely chopped
- 2 fat cloves of garlic, finely grated
- 1 small red onion, peeled and finely chopped
- 1 pomegranate, seeds removed
- 1/4 teaspoon of chilli powder
- 100g of toasted pine nuts
- 1 small bunch each of fresh mint, coriander and flat leaf parsley
- zest and juice of a lemon
- 2 tablespoons of extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Place the bulgur wheat and the stock in a saucepan, bring to the boil, cover and cook over a low heat for 15 to 20 minutes. Remove from the heat and allow the grains to plump up in the steam. Allow to cool down completely before combining with the dressing and other ingredients.
- Dry roast the seeds for a few minutes in a heavy frying pan. Allow to cool and grind into a fine powder.
- In a large bowl add the ground spices, lemon juice, zest and chopped onion. Leave to infuse for 10 minutes, the lemon juice will reduce the sharpness of the onion.
- Next, add the fresh herbs, pomegranate seeds, pine nuts, olive oil, garlic. Add the cooled bulgur wheat and mix thoroughly. Taste and adjust the seasoning with salt and pepper.
- Transfer to a serving dish and serve at room temperature.