Friday, 18 May 2007

Bulghar Wheat Smorgasborg Salad

It's been a long and sometimes difficult few months, which means I've been eating lots of comfort food. So sometimes, every once in a while, I get a moment where I crave a fully healthy, wholesome meal. Lately, I turn to bulghar wheat and a whole crapload of vegetables.

I used to be sort of meh about bulghar wheat, I think I found it too, well, wheaty, but I've come to love it. I treat it as a slightly more chewy, nutty, couscous, and I crave meals with it! My usual trick is to chop out a whole lots of tasty wholesome stuff and mix it together with the wheat, and scarf it down until I can wheat no more. This post illustrates one such example, and perhaps my most extreme one yet. I practically emptied my fridge in this salad attempt. Obviously, this is hardly a recipe that needs to be followed to a T--you can throw just about whatever you want together.

I served this with some salmon fillets doused in lemon juice, harissa, and something else that I've forgotten now.

The Recipe:

150g bulghar wheat

1 small aubergine, chopped
1 big courgette, chopped
3 cloves of garlic, chopped
1 small head of broccoli, divided
2 medium carrots, chopped
Small bunch of salad greens
Handful sprouting beans
Half an avocado
1 orange
1 tblsp fresh harissa
1 tblsp stilton
Lemon, for juicing
Olive oil, for frying
Salt and pepper

Boil up some water, pour the bulghar wheat into a large bowl, cover with the water until it covers it and then some. Cover the bowl and let sit for at least 20 minutes.

In the meantime, heat up a frying pan, throw in some olive oil, and fsautee the garlic, broccoli, aubergine, courgette. Add in the harissa, and let the veg sautee until they're nice and soft.

Once the bulghar wheat is ready, throw in both the raw veg, and the cooked veg. Combine, season, and douse it with a little lemon juice, until it's too your liking.

Eat, and feel virtuous.

What is healthy about this recipe: Everything! A good meal for when you are craving something that will fill you up, but not weight you down. And bulghar wheat has a puny glycemic index and lots of fibre. Lucky us.

What is seasonal about this recipe: This was made with seasonal veg I had on hand. And the great thing about these sorts of smorgasborg recipes is that you can use whatever you'[ve got, no matter the season. I'm a big fan of meal ideas that are this versatile.

What I learned from this recipe: I love bulghar wheat!

What I will change next time: I loved the addition of the orange, which was the first time I'd done that, and I'd love to experiment more with citrus in salads. Also, beets! Beets should really be in everything!

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