Tuesday, June 9, 2009

Carrot & Corriander Salad

Not one to blog the odd lunches I cook myself sometimes, but this one turned out so well that I really wanted to write it down. So in the morning as I have my coffee and breakfast sometimes I knock together my lunch for that day. This is a good and filling lunch that you can make in ten minutes or so, Bulgar wheat is a tasty and fast way to bulk up some light dishes.

I large carrot grated -grated

A handful of fresh coriander

1 clove of garlic - crushed
¾ cup of Bulgar wheat

Olive Oil

Mustard Seeds

White Wine Vinegar

A handful of cashew nuts

Some toasted almond flakes

A small handful of raisins

Cook the Bulgar in twice it’s volume of water – cooks in about 5 mins or so.

Put a layer of chopped coriander at the bottom of your lunch container (I use an old soup pot – the cylindrical plastic ones – with the pop top lids – so no leaking in my handbag)
Then add the almonds and then the chopped carrot.

When the Bulgar is cooked stir in the olive oil, salt, pepper, mustard seeds, cashew nuts, raisins and vinegar, mix well and allow to cool for as long as you have till you leave the house.

When it was time for lunch I mixed it all together, and popped it in the microwave – it was thoroughly delicious, a little squeeze of an orange would have made it divine, I’m sure it would be equally as good cold.

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