2 (entrée bowls)
1 tbsp, optional
1 tbsp, toasted or any other
2 tbsp, chopped
1/2 onion, chopped (optional)
1/2 ( can be substituted with capsicum too)
1 medium, chopped
2 tbsp (optional)
Pressure cook the wheat in salted water for 2-3 whistles. Allow to cool.
Roast the pine nuts and set aside.
Chop the carrots, onions, red pepper, celery and tear the lettuce leaves.
Toss all the vegetables and cooled bulgur wheat in a salad bowl. Garnish with the roasted nuts.
Chill and serve with the Chilli - Lemon Olive Oil.