Bulgar wheat salad is the type of dish that Mr B digs about in, looking for meat, like a pig sniffing for truffles. He did admit at our Sunday BBQ that he liked this salad, but also breathed a sigh of relief when the chicken and sausages were ready. He felt he was in danger of becoming ‘all vegetarian.’
Anyway, this worked rather well with meaty barbecued goods and is also a great thing to have in the fridge for packed lunches. Add a chicken leg or two and some carrot cake and you have a nutritionally balanced midday meal. (In Bell land anyway.)
- bulgar wheat
- half an aubergine, chopped into cubes and sprinkled with half a teaspoon of salt
- 3 cloves of garlic
- 1 onion , peeled and diced into a similar size to the aubergine pieces
- a punnet of cherry tomatoes, cut in half
- a bunch of mint, finely chopped
- a bunch of flat leaf parsley, finely chopped
- the juice of one lemon, or a good shake from a bottle
- 2 tbsp of olive oil
Take the bulgar wheat, as much as you think you’ll eat and pour into a saucepan. Then pour in boiling water until just covered and pop the lid on. Leave on the side for at least 10 mins.
Heat the oil in a frying pan and add the onions and aubergines. Fry until starting to brown and then add the garlic. Fry for another 4 minutes then take off the heat and put into the bowl you’re planning on serving the salad in. Drain the bulgar wheat in a sieve then add all the remaining ingredients, including the bulgar wheat, into the bowl. Give it a good stir and then serve.
If you can, make this the day before you need it, to allow the flavours to mingle together. This version of bulgar wheat salad was fresh and perfect for serving with fatty things like meat (lamb would be nice I think) but we thought it might also taste nice with lots of finely chopped chilli.