- 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)
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.
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.
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.
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.
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.
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.
Arrange the bulgar wheat on two warm plates. Top with handfuls of the watercress and the tomatoes. Serve with the hot beef skewers.
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.