Читать книгу Greenfeast - Nigel Slater - Страница 22

vegetable or chicken stock or water 75ml

bulgur wheat 50g

radishes, mixed colours 20

nectarines, ripe 2

parsley 100g

juice of a large lemon

watercress 50g

Bring the stock or water to the boil. Put the bulgur in a heatproof bowl, pour over the hot stock or water, then set aside.

Trim and thinly slice the radishes and put them into a mixing bowl. Halve the nectarines, discard the stones, then finely dice the flesh into (roughly) 1cm cubes. Add to the radishes, then remove the parsley leaves from their stalks, chop finely and fold in.

Season the radishes and nectarines lightly with salt, then add the lemon juice. Drain any excess liquid from the bulgur, run a fork through the grains to separate them, then fold into the salad. Pile the watercress onto a serving dish, then spoon the bulgur on top and serve.

• Tabbouleh, of which this is a version, comes in many guises, but the most interesting are those that have far more parsley than grain. The herbs and fruit lend an essential lushness.