Ingredients
- cracked bulgar wheat 4 tbsp
- sultanas 4 tbsp
- red wine vinegar 2 tbsp
- caster sugar 1 tsp
- red onion 1, finely chopped
- celery 1 stick, diced
- olive oil 2 tbsp
- red pepper 1, diced
- chickpeas 400g tin, rinsed and drained
- flat-leaf parsley a handful, chopped
- coriander a handful, chopped
- feta 200g block, crumbled
Method
-
Step 1
Put the bulgar wheat and sultanas in a bowl and pour over enough boiling water to cover by a few centimetres. Cover with a plate and leave for 10 minutes.
-
Step 2
In a bowl, stir together the vinegar and sugar until the sugar dissolves. Add the onion, celery and olive oil, and season really well. Toss and leave for 10 minutes, stirring now and again.
-
Step 3
Drain the bulgar wheat and sultanas really well. Tip the pepper and chickpeas into a large salad bowl and add the bulgar and all of the onion mixture. Toss everything together then add the herbs and feta, and toss again.
Nutritional Information
- Kcals 532
- Fat 23.6g
- Saturates 10.5g
- Carbs 54.9g
- Sugars 34.3g
- Fibre 10.4g
- Protein 19.8g
- Salt 1.8g