Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Rehydrate your bulgar wheat by covering it with boiling water and leaving to stand. Meanwhile cook the lentils according to the packet instructions, or for about 30 minutes until tender; drain.
In a bowl combine the lettuce, peppers, onion and carrots.
To make the flavouring (chermoula) for your bulgur wheat, chop your coriander, garlic cloves and chilli and add to a bowl. Add 2 tablespoons of white wine vinegar, juice of 1 lemon, 1 tablespoon paprika, 1 tablespoon cumin, 2 tablespoons olive oil, salt and a pinch of cayenne. Set aside.
To make your dressing simply add lemon juice, olive oil, orange zest, garlic puree, salt and pepper, cumin seeds and your chopped apricots to a cup and mix well. Quantities are to taste.
Dress your salad and place onto a plate. Mix your bulgur wheat and your chermoula and add to one side. Add a few tablespoons of your favourite houmous and tuck in!
This salad is AMAZING!! So filling, light and full of flavour. I serve my salad and bulgur wheat separately but end up mixing them together anyway. Enjoy!