Ingredients
- bulgar wheat 50g
- okra 175g, ends trimmed
- olive oil
- garlic 1 clove, crushed
- tomatoes 4, chopped
- kalonji (black onion seeds) 1 tsp
- flat leaf parsley 1 bunch, chopped
- mint 1 bunch, chopped
- lemon 1, juiced
- yoghurt to serve (optional)
Method
-
Step 1
Put the bulgar wheat in a bowl, add enough boiling water to cover it by 1cm, cover with a plate and leave for 20 minutes.
-
Step 2
Meanwhile, fry the okra in a little oil and as it softens, add the garlic and stir, followed by the tomatoes. Simmer everything for 5 minutes and then add the kalonji and season well.
-
Step 3
Drain the bulgar wheat and stir in the parsley, mint and lemon, season well and stir in some olive oil. Spoon into a bowl and spoon the okra on top. Add some yoghurt, if you like.
Nutritional Information
- Kcals 220
- Fat 7.9g
- Carbs 26.1g
- Fibre 7.5g
- Protein 7.4g
- Salt 0.1g