- A 150g bag of bulgar wheat
- 2 sirloin minute steaks
- 1 garlic clove
- 2 tsp ground cumin
- 1 red onion
- A 250g punnet of cherry tomatoes
- 1 lemon
- 2 large handfuls of watercress
- 250ml boiling water
- Sea salt and freshly ground pepper
- 1½ tbsp olive oil
- A couple of bowls
- Measuring jug
- Cling film (optional)
- Foil
- Skewers
- 1.
Tip the bulgar wheat into a heatproof bowl. Pour in 250 ml boiling water. Give the bulgar wheat a stir. Cover with cling film or a plate. Put to one side to soak for 20 mins till the bulgar wheat has absorbed all the water.
- 2.
Slice the steaks into strips as big as your little finger. Pop them in a bowl. Peel and crush the garlic. Add it to the steaks.
- 3.
Measure out 2 tsp of the cumin and add that to the bowl with some salt and pepper. Pour in ½ tbsp. olive oil. Stir everything to make sure the steak strips are coated in the oil and spice. Put to one side to marinate for 10 mins.
- 4.
Peel and finely dice the onion. Quarter the cherry tomatoes. Finely grate the zest from the lemon. Juice it. Pick any really thick stalks out of the watercress.
- 5.
Heat your grill to high. Line a grill pan with foil. Thread the beef onto 4-6 small skewers. Lay them on a rack in the grill pan. Grill them for 8-10 mins, turning now and then, till they’re browned and cooked through.
- 6.
Add the onion and lemon zest to the bulgar wheat. Toss together. Whisk the lemon juice with 1 tbsp olive oil and some salt and pepper to make a dressing. Taste it and adjust the seasoning. Add to the bulgar wheat. Stir through the salad.
- 7.
Arrange the bulgar wheat on two warm plates. Top with handfuls of the watercress and the tomatoes. Serve with the hot beef skewers.
- Tip
Cumin round for dinner
Did you know cumin is a member of the parsley family? Sprinkle any leftover cumin over carrots before roasting them and serve with spoonfuls of yogurt mixed with lemon zest, crushed garlic and grated cucumber.