大象传媒

A rainbow of summery goodness, quick, healthy and inexpensive.

Ingredients

150g bulgur wheat
400ml boiling water
1 large beetroot, peeled
1 large carrot peeled
1 cos lettuce or any lettuce with large boat like leaves
2 - 4 sticks celery, stringy bits removed
100g extra mature cheddar cheese

For the Vinaigrette
1 tablespoon Dijon mustard
5 tablespoons water
1 tablespoon white wine vinegar
120ml light olive oil
Salt and black pepper
1 clove garlic peeled and finely grated

Method

Place all of the above ingredients into a large jar with a tight fitting lid and shake well.

Pour the boiling water over the bulgur wheat, let it simmer until there is no more water visible (about 5 minutes). Turn off the heat and cover with a lid or a plate while you prepare the salad.

Finely grate the peeled raw beetroot and carrot into separate bowls. Pour a little of the vinaigrette into each bowl and combine. Mix the cheese into the hot bulgur wheat with a little salt and pepper.

Now arrange the salad on a large serving plate, a strip of bulgur, carrot and then beetroot alongside whole lettuce leaves and halved celery sticks. Serve while the bulgur is still warm, by scooping a little bulgur, a little carrot and a little beetroot into your chosen vessel!

Toasted sourdough would make a nice addition sprinkled with olive oil.

Happy summer days!

Show less