A very popular Middle Eastern salad, the Bulgar Wheat is easy to prepare. The longer you store the Wheat, the stronger the flavour is – Bulgar Wheat is very good at absorbing flavours and tastes.

To Serve 2
125g Bulgar Wheat
600ml Boiling Water
1 Red Pepper, halved
3tbsp Olive Oil
1 Garlic Clove, peeled and crushed
½ Lime Rind, grated
1tbsp Lime Juice
1tbsp Fresh Mint, chopped
1tbsp Fresh Parsley, chopped
4 Spring Onions, trimmed and thinly sliced
8 Black Olives, pitted and halved
45g Large Salted Peanuts or Cashew Nuts
2tsp Lemon Juice
70g Gruyere Cheese
Salt and Pepper

1. In a large bowl, place the Bulgar Wheat and cover with the Boiling Water – it should finish about an inch (two and a half centimetres) above the top of the Bulgar. Leave to soak until most of the Water has been absorbed and it’s cold – around an hour.
2. Cook the Halved Peppers on a grill, skin side up on a Moderate heat, until thoroughly charred. Peel the Skin and discard the Seeds. Chop the flesh into half-centimetre strips
3. Whisk the Oil, Garlic, Lime Rind and Juice together, and season to taste. Add one and a half tablespoons to the Peppers, and mix lightly, making sure the Pepper is well covered.
4. Drain the Bulgar Wheat off, and squeeze dry in a clean, dry cloth and place in a bowl. Mix with the Chopped Herbs, Spring Onions, Olives and Nuts and toss thoroughly. Add the Lemon Juice to the remaining Lime and Oil mixture, and stir through the Wheat well. Spoon onto plates.
5. Serve fresh, with the Cheese diced, and the Pepper flesh served on the side of the plate, along with Warm Pitta Breads or Crusty Rolls.

Photo Courtesy of: John C Abell