Bulgar Wheat Salad With Beetroot And Chilli Recipe

• 125 gm Bulgar wheat, (4oz)
• 600 ml Water, (1 pint)
• 3 sm Courgettes, thickly sliced
• 2 Tbsp. Oil
• 1 x Red onion, finely minced
• 1 x Clove garlic, finely minced
• 3 x Birds eye chillies, deseeded and finely minced
• 2 x Cm, (1inch) piece fresh root ginger, finely minced
• 2 x Cooked medium beetroot, finely diced (2 to 3)
• 1 x Lime, juice of
• 2 Tbsp. Fresh coriander, finely minced Salt and freshly grnd black pepper

1. Place the bulgar wheat in the water and cook gently for 10-15 min till the liquid is absorbed.
2. Preheat the oven to 220_C, 425_F, Gas Mark 7.
3. Lay the courgettes on a baking tray and sprinkle with 1 Tbsp.
4. of oil, then roast for 30 min.
5. Heat the remaining Tbsp.
6. of oil in a pan and cook the onion till softened.
7. Add in the garlic, chillies and ginger, cook for 2-3 min then add in the beetroot, lime juice and coriander and heat through.
8. Combine with the bulgar wheat and courgettes then season to taste.
9. Notes This salad can be eaten hot or possibly cool.
10. NOTES : Thenuttygrain of the bulgar wheat blends beautifully with the soft texture of the beetroot and the flavour is heightened by the fresh chilli.

water, oil, red onion, clove garlic, eye chillies, fresh root ginger, beetroot, fresh coriander

Taken from cookeatshare.com/recipes/bulgar-wheat-salad-with-beetroot-and-chilli-94880 (may not work)