A variation on an old summer standby that always draws an "ah" of appreciation taken to the table! (Unless you are an inveterate carnivore.)
Ingredients for a large bowlful (serves 10-12):
1 packet bulghur wheat
1 large carrot, 1 courgette, 1 small yellow pepper, 1 sm red pepper, 1 sm green pepper, 1 red onion
1 lemon, 2 cloves garlic, a large handful of fresh garden herbs including lots of mint and parsley (balm, thyme, chervil, oregano etc. optional), slurp of extra virgin olive oil, S&P
Borage flowers to garnish
Method:
Soak wheat in cold water for an hour or two, then drain in a sieve 'til fairly dry (or squeeze in a teatowel if in a hurry). Put in a big bowl.
Chop the vegggies finely (which takes ages but is worth the effort). Add to the bowl.
Make a dressing with lemon rind and juice, crushed garlic, chopped herbs (stalks and all), oil and seasoning. Pour over mixture and stir well, adding more salt if necessary. Leave to mature for an hour or two while you sip some nice wine. Then go and pick some borage flowers by gently tugging the centres to loosen from the stem, and sprinkle over the top. Perfect!
Tip: you can add other veggies too, but unless eating all at once, avoid cucumber and tomato which go watery and spoil it. Leftovers keep for a day or two in the fridge otherwise.
17/06/08 @ 17:26