Ingredients

• 150g/5½oz bulgar wheat
• ½ vegetable stock cube
• boiling water
• 1 lemon
• zest and juice
• 2 tbsp chopped fresh rosemary
• 2 tbsp olive oil
• 3 spring onions
• sliced
• handful mixed salad leaves
• to garnish

Directions

• Place the bulgar wheat into a small pan and crumble the stock cube over it.
• Add boiling water to reach 1cm/½in above the bulgar wheat and stock. Cover with a lid and simmer over a medium heat for 12-15 minutes
• or until the bulgar wheat is tender and has absorbed the water.
• Fluff the wheat with a fork and add the remaining ingredients
• mixing well until combined.
• Press the bulgar wheat salad into a small heatproof bowl so that the wheat moulds to the bowl
• and cover with a plate.
• To serve
• turn out the salad onto the serving plate and garnish with the mixed salad leaves.