We’ve got a big weekend ahead of us. Not only is it a bank holiday but we’re off to Cornwall tomorrow to visit family, go camping and we’re also squeezing in some property viewings for the impending big move – ahhhhh! We’re looking primarily in the St.Ive’s and Penzance area although we are considering Truro (the big smoke!). Our hearts say St.Ive’s because we’ve dreamed of living there for a while but our heads say Penzance – decisions, decisions! Truro is a bit of an outsider at present but there are some amazing properties to be had there and quite a few of them are these crazy progressive eco-houses, which is right up our street. Ugh, it’s so tough but at least we’ll have a better idea after seeing the places in person.
Anyway, I couldn’t leave you high and dry and without a sweet little recipe over the long weekend and seeing as I’m mega busy tomorrow (filming a short film, which is nice) this is the only opportunity I have to post.
I really love bulgar wheat and it’s a fab alternative to couscous. The instructions on the packet really make me laugh though – recommending you bring it to the boil, simmer for far too long and then drain? Really? I mean who comes up with this nonsense and how does it get printed on a packet that thousands are going to read and follow to the letter. Listen up Sainsbury’s, that is NOT the best way to cook bulgar wheat!! Try one part bulgar wheat to the same amount of boiling water, cover and allow to soak for 10-15mins and hey presto…. perfect bulgar wheat! No need to drain, no faffing with pots involved – c’mon now, you should know better silly Sainsburys.
I’m often in the house during the day and so I do have time to prepare nice lunches but even when I was teacher I would make a batch of something not unlike this and take it into school with me each day. You could totally mix it up doing a bulgar wheat salad for the first half of the week and a pasta or rice salad for the second half. Healthy, quick, filling, no lunchtime re-heating required and best of all it tastes gorge:)
bulgar wheat lunch
1/2 cup bulgar wheat
2 small carrots
1 green pepper
1 small cooked beetroot
handful chopped flat leaf parsley
1 tsp dijon mustard
1 tsp sugar
salt and pepper
2 garlic cloves
1/2 lemon juiced
2 tsp white wine vinegar
3 tsp olive oil
Place the bulgar wheat in a large bowl and cover with 1/2 cup of boiling water. Cover with a plate and set aside.
Cut the green pepper into quarters, put on a baking sheet and place under grill. Grill until the skins are blackened. Cover with a plastic bag or put in a container until slightly cooled. Then peel the blackened skin – do not rinse under a tap as the flavour will be lost. Cut into large pieces.
Peel and grate the carrot. Wash the radishes and cut into quarters. Cube the beetroot. Finely chop the parsley.
For the dressing put all the ingredients into a jar and shake.
Fluff up the bulgar wheat with a fork and mix in all the ingredients. Pour over the dressing and mix ensuring everything is completely coated.
Have a wicked bank holiday weekend xx