Lentil and Bulgar Wheat Salad
|Bulgar wheat||7 Ounce (200 Gram)|
|Olive oil||4 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Cucumber||1⁄2 , peeled, deseeded and chopped|
|Tomatoes||7 Ounce, diced (200 Gram)|
|Chopped flat leaf parsley||2 Tablespoon|
|Runner bean||4 Ounce, finely sliced (125 Gram)|
|Canned lentils||3 Ounce, drained, rinsed (400 Gram, Green Ones, 1 Can)|
|Ground black pepper||To Taste|
1. The evening before, put the bulgur wheat in a heatproof bowl and pour over sufficient boiling water just to cover. Set aside until the water has been absorbed.
2. If you want to give a fluffier finish to the bulgur wheat, transfer it to a steamer and steam for 5 minutes. Spread out on a plate to cool.
3. Meanwhile, in the bottom of a large bowl, mix together the olive oil and lemon juice. Stir in the cucumber, tomatoes, parsley and runner beans, followed by the bulgur wheat. Lastly, gently stir in the green lentils so that they do not break up too much.
4. Check the seasoning and add salt and pepper if necessary. Enjoy 3 portions for dinner and pack the fourth into an airtight container and refrigerate overnight.