18 Jul Wholegrain Bulgur wheat with Apple, Hazelnuts and Pekmez
- 150g bulgur wheat
- 50ml apple juice
- 2 tbsp cider vinegar
- 100 ml boiling water
- 100g celeriac
- 1 large crunchy apple, cored
- 1 tbsp lemon juice
- 1 carrot grated
- 1 red onion finely sliced
- 100g hazelnuts shelled (or walnuts) halved
- 50g pumpkin seeds
- Fresh parsley chopped
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp Pekmez (grape syrup)
- ½ tsp chilli powder
Spread the bulghur wheat out in a shallow dish and pour the juice, vinegar and boiling water over.
Cover the dish and leave for 15 – 20 mins, or until the wheat is ‘cooked’ to your satisfaction ( you may need to
add a little more boiling water)
Peel the celeriac and cut into matchsticks. Do the same with the apple and immediately coat them with the
lemon juice to prevent discolouration.
Once the wheat has cooled to room temperature , add the vegetables, hazelnuts and seeds, then mix in the
Whisk the oil and grape syrup together, season to taste and stir through the salad.
Can also be served with a dollop of yoghurt.
This can be adjusted to whatever you have in the fridge.
Kcal approx 390 per serving