Watercress and bulgur salad

Ingredients

100 g (4 oz) bulgur wheat
2 x 85 g bags watercress
4 tomatoes, deseeded and chopped
4 spring onions, chopped
Juice of 1 lemon
1 or 2 little gem lettuces

Place bulgur in a large bowl and cover with boiling water. Cover bowl with a plate and allow to stand for 15 minutes. Drain off any liquid which has not been absorbed.

Reserve a handful of watercress and chop remainder. Stir into bulgur with tomato, onion, lemon juice and 3 tbsp olive oil. Season with salt and pepper. Allow to sit for 20 minutes to allow flavours to develop. Line a serving bowl with lettuce leaves and reserved watercress then spoon in bulgur salad.

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus