COURGETTE & WATERCRESS SALAD // BULGAR WHEAT

These are two simple salads that we had with the Herby chicken on the previous post. Eating courgettes in a raw form follows the new trend of RAW FOOD eating which has the added benefits of retaining as many nutrients as possible that would usually be lost in the cooking process.

BULGAR WHEAT 

RECIPE

100g Bulgar Wheat 

1 tsp Vegetable stock, Bouillon powder is best

1 handful of fresh mint leaves chopped

1 tbsp Extra virgin oil

1 tbsp lemon juice

METHOD

1. Put the bulgar wheat in a bowl with the bouillon powder and cover with boiling water. Set aside for 10 minutes to soften and absorb the liquid. Drian off any excess.
2. Place in a bowl, stir though the mint, lemon juice and oil & season with freshly ground pepper.

A bit of yogurt mixed with lemon zest goes very nicely with this.

COURGETTE & WATERCRESS SALAD
RECIPE
*Adapted from "Marinated Courgette Salad with pine Nuts & Parmesan" BBC GoodFood

1 Large courgette (or 2 small ones), cut into long ribbons using a potato peeler.
2 Large handfuls of fresh watercress
1 Red chilli finely chopped
1 tbsp Extra virgin oil
1 tbsp lemon juice

METHOD

1. Whisk together the oil, lemon juice and chilli.
2. Toss the courgette in the dressing and let sit for 10 minutes.
3. Add the watercress.
4. Place in a bowl, season with freshly ground pepper and scatter a few coriander leaves.