This recipe takes inspiration from Palestine. It’s a perfect, fresh mid-week meal and takes under half an hour to prepare. The ideal choice for a culinary adventure.
Palestinian food is characterised by its abundant use of fresh herbs, which are added to salads by the handful to create uplifting and enlivening dishes. Here, fresh mint, chives and parsley are paired with nutty bulgur and steamed tenderstem for a quick, wholesome and healthy meal.
Prep: 10 minu
Cook: 15 minutes
200g coarse bulgur wheat
400g can chickpeas, drained and rinsed
50g parsley leaves, finely chopped
50g mint leaves, finely chopped
20g chives, finely chopped
2 fat garlic cloves, crushed
6 tbsp extra virgin olive oil, plus extra to serve
Juice two large lemons
Sea salt and black pepper
100g feta, crumbled
While the bulgur wheat is cooking, place the tenderstem in a pot of boiling water and cook for about four minutes until just cooked through but still with some bite. Drain, rinse in cold water and set aside.
Add the chickpeas to the bulgur wheat, then stir through the chopped herbs and garlic. Dress the pulao with the extra virgin olive oil, lemon juice, one teaspoon of sea salt and half a teaspoon of ground black pepper and stir well. Then add the tenderstem and gently fold through the pilaf.
Taste and adjust the seasoning to your preference with salt, pepper and lemon juice, and finish by scattering with the crumbled feta and a final drizzle of extra virgin olive oil.