Bulgur wheat salad

Serves: 20

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Total Time: 10

Prep Time: 10

• 375 gram(s) bulgur wheat
• 750 ml (1¼ pint) hot vegetable stock, made up with water from the kettle
• 1  red pepper, deseeded and diced
• 5  spring onions, finely sliced
• 40 gram(s) (1½oz) pecans, roughly chopped
• 50 gram(s) sultanas
• Zest and juice of 1 lemon
• 3 tablespoon(s) extra virgin olive oil
• 1 large handful of mint and curly parsley, finely chopped

Method

1. Measure the bulgur wheat into a bowl and pour over the stock. Cover with clingfilm and leave for 20min.
2. Fluff up the grains with a fork then, still using the fork, stir in the remaining ingredients. Season and serve.

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