I had a picnic with my awesome friend Bex today up at Primrose Hill (I complain a lot about some aspects of living in Camden, but I have to admit I am extremely lucky to be so close to Primrose Hill!) The weather was so gorgeous and we had a lovely lunch of sushi and apple and watercress juice. I thought I’d continue the theme of spring and make this beautiful salad, inspired by a recipe in Alicia Silverstone’s The Kind Diet.
Makes: Enough for 2 servings or 1 mega hungry person
- 1 cup bulgar-wheat
- 1/12 cups water
- 1 half of a medium cucumber
- 3 spring onions/scallions
- 6 or 7 radishes
- A big handful of fresh basil or parsley
- 2 tablespoons olive oil
- Juice of one lemon
- Salt and pepper
Bring the water to a boil in a small saucepan and then switch off the heat. Pour in the bulgar-wheat, cover with a lid and let it sit for about 30 minutes so all the water is absorbed. Now chop your onions, cucumbers and basil leaves into small pieces and slice the radishes really thin.
Once all the water has absorbed and the bulgar-wheat is soft and fluffy, place into a bowl and add the lemon juice, olive oil and salt and pepper to taste and stir. Now add in the onions, radishes, cucumber and basil or parsley.
This is perfect as a light lunch or a side dish to a summer dinner table! Enjoy 🙂