Early Season Veg with Fine Bulgur

This is a real mix-em gather-em of whatever trickle of new season veg you can snaffle from the veg patch, using the bulgur to bulk it out and make a meal from them.  It’s delicious served with some barbecued lamb chops and tzatziki.  Use whatever fresh, new season veg you have to hand – I’ve even resorted to throwing in some very immature celery stalks with their leaves (delicious flavour) or some quick-blanched broad beans or peas.

 

Ingredients

  • 1 cup bulgur wheat (around 160g)
  • 1 tsp sea salt
  • 2 tbs lemon juice
  • 1 tbs olive or rapeseed oil
  • 2-3 radishes, chopped
  • 1 small cucumber, sliced
  • 1 or 2 green onions or scallions, chopped
  • 1-2 celery stalks and their leaves, finely chopped
  • 1 tbs chopped parsley, chopped
  • 1 tbs chopped mint, chopped

 

Directions:

Put the bulgur wheat in a bowl with the salt and add 2 cups of boiling water.  Allow to stand for 10 minutes covered with a plate, until the bulgur has absorbed all the water. Strain off any excess water and leave it to cool.

In a large bowl, combine all the rest of the ingredients, add the bulgur wheat and mix it all up.  Serves 4.

Michael Kelly is an author, broadcaster and founder of GIY.

 

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