Bulgur Salad with Summer Flowers
Method
Serves 4-6
1. Place the bulgur wheat in and bowl and add twice its volume of boiling water. Cover tightly and leave for about 20 minutes until the water has been absorbed then fluff up with a fork and allow to cool a little.
2. Meanwhile, place the lemon juice, olive oil and salt in a small bowl and whisk until well blended.
3. Place the parsley, mint, cucumber, peppers, tomatoes, spring onions, rocket, chopped flowers and bulgur in a large serving bowl, pour over the dressing and mix well. Garnish with the whole edible flowers before serving.
Ingredients
225g/8oz bulgur wheat
90ml/3fl.oz freshly squeezed lemon juice
120ml/4fl oz olive oil
Sea salt
4 heaped tablespoons freshly chopped parsley
1 tablespoon freshly chopped mint
10cm/4-inches cucumber, peeled and diced
½ green pepper, deseeded and diced
2 large tomatoes, skinned and diced
4 spring onions, chopped
100g rocket leaves
a handful of edible flowers, chopped
plus whole edible flowers, to garnish
