Friday, 11 June 2010

Bulgar wheat with broadbeans, tomatoes and ricotta

Perfect for a light lunch, either eaten cold as a salad, or can be heated up for a mock risotto. I usually make this the night before for my work lunches, I find it tastes better the next day. It's dead easy to make too. For a non-vegetarian variety you can add shredded pieces of roast chicken or grilled lamb.

Serves One (315 calories)

40g dry bulgar wheat
100g broad beans (can use fresh or frozen)
100g cherry tomatoes, halved
50g ricotta cheese
juice of half a lemon
1 tsp finely chopped parsley
1/4 tsp sumac
salt and pepper to taste

1. Make up bulgar wheat according to packet instructions. Usually I just soak it in about 125ml just boiled water for 20-30 minutes.

2. Peel the outer skins the broad beans (as they can taste bitter). If using frozen, boil in a small pan of water for 1 minute, plunge into cold water to stop the cooking process, then peel the skins.

3. Stir the broad beans, tomatoes, ricotta, lemon juice, mint and sumac, season to taste and Serve.

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