If you’re looking to step up your salad game, but are lazy as f like myself - this week’s star ingredient is for you.
Bulgur Wheat is like couscous’ sophisticated older cousin. It’s more wholesome so I find using it in meals makes you feel more healthy and like your life is just a bit more put together. It’s also effortless to prepare, full of protein and filling with fibre. You can find it in the organic section at the supermarket for around $5. I decided to accompany it with some avos, courgettes, and peppers while they’re in season and cheaper than chips.
This salad would go well with some grilled chicken. And/or some red onion and a squeeze of lemon.
Ingredients
- 2 cups bulgur wheat
- 3 cups boiling water
- 2 cubes of veggie stock
- 2 courgettes
- 1 red pepper
- 4 avocados
- 2 tablespoons of oil
- 1 pinch of ground coriander
- Salt and pepper to taste
Method
- Put bulgur wheat in a large bowl pour the boiling water on top
- Break up veggie stock cubes and add to bulgur wheat and water. Mix and leave to sit for the wheat to absorb all the water (should only take about 10 minutes max)
- Meanwhile, slice up courgettes in to small circles, and the pepper into thick strips. Add salt and pepper to them to season
- Dry griddle (or pan fry if you don’t have a grill pan) courgettes and peppers separately. They should look a little charred. Put aside
- In a medium bowl, scoop out 2 avocados. Add a pinch of ground coriander, the oil and some salt and pepper to taste. Mush it all together into a dressing. (Make more if you like a creamier dressing as this amount dresses the salad sparsely)
- Add dressing to cooked bulgur wheat, then the veggies. Slice the remaining two avocados into cubes and toss that in too
- Serve immediately (optional - squeeze a bit of lemon or add a drizzle of balsamic glaze on top)