Much as I love eating with the tinies I can’t say I am always game for what is on their menu. Monday has ended up being a pie lunch, which in itself is delicious and devoured by them, but not always what I necessarily want to eat, particularly after the weekend. SO as the ‘little people’ dig deep into whatever pie happens to have materialised from Sundays leftovers I have devised this rather clean, crunchy and healthy alternative that literally takes less than 10 minutes to knock up.
Bulgur salad with tomatoes, celery, radish and yogurt
Serves 1 hungry mummy
- 70g of uncooked bulgur wheat
- 2 sticks of celery diced
- 6 radishes, quartered
- 4 cherry tomatoes, diced
- Basil or Parsley – 1 handful roughly chopped
- Splash of olive oil
- Salt and pepper
- 1 tablespoon of natural yogurt
- A drizzle of Pomegranate molasses
1. Cook the bulgur as instructed on the packet.
2. Place the chopped celery, tomatoes, radishes and herbs in a good sized bowl large enough to hold the cooked bulghar. Toss with the olive oil, a good pinch of Maldon sea salt and a good grind of black pepper.
3. Add the cooked and drained bulghar, toss the salad so it is well mixed, add a dollop of natural yogurt on top and a splash of pomegranate molasses, serve immediately and eat as soon as you can between feeding the ‘little people’!
Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas!