- 75g bulgar wheat
- 100g cavolo nero
- 1 red onion
- 250g cherry tomatoes
- 250g cherries
- 1 garlic clove
- A handful of mint, leaves only
- 1 tbsp balsamic vinegar
- 150ml boiling water
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Measuring jug
- 1.
Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour in 150ml boiling water. Pop a plate on the bowl and set aside to soak for 10-15 mins. The bulgar will soak up the water and become tender.
- 2.
Meanwhile, trim the dry ends off the cavolo nero and finely shred the leaves. Slide the cavolo nero into a bowl. Peel and thinly slice the red onion. Halve the cherry tomatoes. Halve the cherries and scoop out the stones. Add the onion, tomatoes and cherries to the bowl.
- 3.
Peel the garlic and grate it into the bowl. Roughly chop the mint leaves and add them. Pour in 1 tbsp each balsamic vinegar and olive oil. Add a pinch of salt and pepper and stir well to coat everything in the dressing. Set aside for 5-10 mins.
- 4.
Fluff up the bulgar wheat with a fork and allow it to cool slightly. Fold the bulgar into the bowl of dressed veg, have a taste and add more salt or pepper if needed. Divide the salad between a couple of plates and serve.
