‘Everyone thinks my narcissistic mother-in-law is amazing. I feel so alone’
‘Everyone thinks my narcissistic mother-in-law is amazing. I feel so alone’

Amanda Cassidy

What is ‘kaizen’ and how can it change my life?
What is ‘kaizen’ and how can it change my life?

Amanda Cassidy

My new parenting style is called ‘backing off’
My new parenting style is called ‘backing off’

Amy Lynch

My Career: Spoken word poet Felispeaks
My Career: Spoken word poet Felispeaks

Felicia Olusanya

Wellness Diaries: change and transformation coach and author Niamh Ennis
Wellness Diaries: change and transformation coach and author Niamh Ennis

Niamh Ennis

Real Weddings: Food blogger Ellen Lunney’s summer wedding in Co Wicklow
Real Weddings: Food blogger Ellen Lunney’s summer wedding in Co Wicklow

Shayna Sappington

The IMAGE Business of Beauty 2022 winners are…
The IMAGE Business of Beauty 2022 winners are…

Sarah Finnan

Irish Design Spotlight: greens are good for you
Irish Design Spotlight: greens are good for you

Johanna Dooley And Kara O'Sullivan

Women in Sport: World Champion Irish Para Rower Katie O’Brien
Women in Sport: World Champion Irish Para Rower Katie O’Brien

Katie O Brien

What to bake this weekend: Frosted pistachio cake
What to bake this weekend: Frosted pistachio cake

Sarah Finnan

Image / Editorial

Zesty Bulgar Wheat And Watermelon Salad


By IMAGE
07th Jul 2015
Zesty Bulgar Wheat And Watermelon Salad

Bulgar wheat is often guilty of being a wee bit bland but this salad shows?that all it requires is a little gentle coaxing to bring out its deeply nutty?flavour. And whilst watermelon may seem like an odd choice in a savoury’dish (stay with me, fruit-phobes), it really does work fantastically well in?balancing the zesty lime dressing with the spritely radish and spring onion?add-ins. Come summertime, this is the one recipe you’ll be pulling out of?your sleeve time and time again? just you wait and see.

Ingredients?

For the salad:

250g bulgar wheat

grated zest and juice of 1 lime

30ml extra virgin olive oil

1 teaspoon agave nectar

1 tablespoon cider vinegar

6?8 radishes, finely sliced

2 spring onions, finely sliced

1 small celery stick, finely sliced

1/2 watermelon, deseeded and cut

into small bite-sized pieces

30g pumpkin seeds, toasted

15g mint leaves, chopped

salt

large handful of China Rose radish

sprouts, to garnish (optional)

 

Method

1 Place the bulgar wheat in a large bowl along with the lime zest. Lightly’season with a little salt and stir to incorporate. Cover with 250ml of freshly?boiled water and place a plate or clingfilm over the bowl. Allow to stand for?at least 10 minutes or until all the water has been absorbed. Fluff with a fork.?Set aside to cool, uncovered, for at least 15 minutes.

2 For the dressing, whisk together the lime juice, oil, agave nectar, cider?vinegar and a pinch of salt until it emulsifies. Set aside.

3 When the bulgar wheat has cooled, add the radishes, spring onions and?celery. Stir and pour over the dressing, stirring again to ensure everything is?coated. Toss in the melon, toasted pumpkin seeds and finally the mint. Taste?for seasoning and scatter over the China Rose radish sprouts, if using. Serve.

[salad]

Taken from Keep it Vegan by ?ine Carlin. Published by Kyle Books, priced from ?22.55. Photography by Ali Allen.