A delicious meat-free, warm salad. Try it as a main course or as a side dish.
Warm tabbouleh with chicory
- Preparation time: 15 minutes
- Cooking time: 5 minutes
- Total time: 20 minutes
300g Bulgar Wheat
350ml vegetable stock (using 1 Kallo Very Low Salt Organic Vegetable Stock Cube)
6 tomatoes, diced
25g pack fresh flat-leaf parsley, chopped
Juice 1 lemon
1 red grapefruit
200g pack essential Waitrose Greek Light Salad Cheese
50g Pine Kernels, toasted
4 chicory heads
- Place the bulgar wheat in a saucepan with the stock, bring to the boil, cover and simmer for 3 minutes. Turn off the heat and leave to steam for 5 minutes until tender and the liquid has been absorbed.
- Stir in the tomatoes, parsley and lemon juice. Remove the skin and pith from the grapefruit and cut away the segments over a bowl to catch the juices. Add the segments and juice to the tabbouleh. Crumble in the salad cheese with the pine kernels and season.
- Griddle the chicory cut-side down for 1-2 minutes until lightly charred, then serve topped with the tabbouleh.