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)
Ingredients:
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
Method:
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.
