Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 44

The addition of beans turns this into a substantial and filling dish.

170g/6 oz/1¹/₃ cups bulgur wheat 55g/2 oz/2 cups fresh parsley 1 tomato 3 spring onions (scallions) 1 stick celery 4 tsp dried mint or 2 tbs fresh mint ¹/₂ cucumber 455g/l lb/2½ cups or 2 tins (cans) (c.400g/14–16 oz) each cooked drained chick peas (garbanzo beans) Juice of 2 lemons 4 tbs extra virgin olive oil As required sea salt As required freshly ground black pepper

1) In a large bowl put the bulgur wheat with lots of cold water to cover it. and leave to soak for about an hour.

2) Drain well and squeeze out as much of the water as possible. (For an efficient way of doing that see the previous chapter.)

3) Chop the parsley, tomato, spring onions (scallions), celery, mint and cucumber finely. Add to the bulgur wheat, along with the beans. Mix well.

4) Pour the lemon juice and oil over everything and mix in thoroughly. Season to taste.

5) Serve chilled.