A light, tasty salad that can be used as either a starter or a main course.
This gorgeous Lebanese Carrot Salad comes courtesy of Riverford Organics and is one of the popular recipes they send out with their fresh veg boxes.
- 150 g bulgur wheat
- 1 bunch carrots
- 1 red onion
- 1 tsp ground cumin
- 1 clove garlic
- 30 g parsley
- 30 g dill
- 15 g mint
- 100 g watercress
- 50 g pine nuts
- 1 orange juice of half
- 75 g date pieces check for stones
- 1 pack High Weald Medita cheese
- 2 tbsp chia seeds about 20g
- Preheat your oven to 200˚C/180˚C/gas 5. Boil a kettle of water. Put the bulgur wheat in a heatproof bowl (or use a pan). Add a good glug of olive oil and ¼ tsp salt. Pour over twice the volume of boiled water to bulgur and leave to stand.
- Scrub the carrots clean and chop into bite-sized chunks approx.-3-4cm. Peel and dice ½ the onion if small, ¼ if large. Toss both with the cumin in a baking dish in just enough oil to coat. When the oven comes up to temperature, pop them in and roast for 20 mins.
- Use the time to peel & crush or finely chop 1 garlic clove. Wash the parsley, dill and mint and shake them dry. Wash the watercress and leave to drain.
- After 20 mins, toss the garlic with the carrots and roast for a further 5-10 mins, until the carrots are just tender. Remove from the oven and leave to cool to room temperature, approx. 10 mins.
- Put the pine nuts in a dry frying pan and heat them gently, stirring now and them until toasted and golden. Keep a good eye on them as they can catch and burn quickly. Transfer them to a plate to stop them cooking further in the residual pan heat.
- In a large bowl, mix the juice from ½ the orange with 4 tbsp of good olive oil and season with a little salt and pepper. Chop the herbs and pick any larger stalks off the watercress.
- Once the carrots have cooled slightly, drain the bulgur wheat into a colander (check the grains don’t slip through first) or sieve. Press out any excess liquid with your hands. Transfer to a large bowl.
- Mix ¾ of the herbs into the bulgur. Add the dates, ¾ of the pine nuts, the dressing, ½ the cheese (crumbled). Gently toss together. Check the seasoning, and add a squeeze more orange or olive oil to taste.
- Divide the watercress between 2 serving bowls or plates. Serve the bulgur on top, dotted with the carrots, sprinkled with the remaining pine nuts, herbs, cheese and topped with the chia seeds.
- Serve sprinkled with the rest of the dates, pine nuts, cheese and herbs, finishing with the chia seeds.