Bulgur wheat with walnuts, fennel, sour cherries & green olives

Bulgur wheat with walnuts, fennel, sour cherries & green olives

Diana Henry's side dish to go alongside her butterflied leg of lamb (also on waitrose.com) can be made the day before you want to serve it (although leave the herbs out until just before serving).

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VeganVegetarianHealthyLow in saturated fatSource of fibre1 of your 5 a day8 plant varieties
  • Serves6 as a side
  • CourseSide
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Plussoaking

Ingredients

  • 40g Cooks’ Ingredients Sour Cherries
  • 1½ tbsp olive oil
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 200g The Levantine Table Bulgur Wheat
  • 400ml vegetable stock or water
  • 1 bulb fennel
  • 1 lemon, juice
  • 50g walnuts, toasted and roughly chopped
  • 40g pitted green olives, drained and roughly chopped
  • 2 small carrots, cut into fine strips
  • 2 x 25g packs flat leaf parsley, leaves finely chopped

For the dressing

  • 3½ tbsp extra virgin olive oil
  • ½ tbsp Belazu White Condimento

Method

  1. Pour boiling water over the cherries in a bowl and leave to soak for 30 minutes. Heat the oil in a medium saucepan, then sauté the onion until soft but not coloured. Add the garlic and cook for 2 minutes more. Add the bulgur wheat, stir, then cover with the stock or water. Bring to the boil, then cover the pan and take off the heat. Leave to sit for 15-20 minutes to absorb the liquid and plump up.

  2. Quarter the fennel, remove any discoloured outer layers and trim the bulb at the top and base. Chop the rest finely and immediately put into a bowl with the lemon juice to stop it discolouring.

  3. While the bulgur cooks, mix the remaining ingredients in a broad shallow serving bowl. Make the dressing by mixing the oil and condiment with some seasoning.

  4. When the bulgur wheat is ready, add to the other ingredients with the fennel and lemon juice, the cherries (drained) and dressing. Season – this is the most important thing to get right. Taste and season again – you might want more salt, lemon juice or even honey.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,378kJ/ 330kcals

Fat

16.7g

Saturated Fat

2.2g

Carbohydrates

35.3g

Sugars

8.9g

Fibre

6.3g

Protein

6.5g

Salt

1.5g

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