- 75g bulgar wheat
- 200g beetroot
- 2 red onions
- 1 avocado
- 1 lemon
- 1 garlic clove
- 2 tbsp sweet chilli sauce
- ½ x 200g feta
- 100g kale
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 150ml boiling water
- 1.
Tip the bulgar wheat into a bowl with a pinch of salt. Pour over 150ml boiling water, and cover the bowl with a plate. Set aside to soak for 15 mins.
- 2.
Meanwhile, peel the beetroot and slice as thinly as possible (wear gloves and slice onto a plate if you’d prefer your fingers and board not to go a pretty shade of purple). Peel the red onions and thinly slice. Slide both into a large bowl.
- 3.
Grate the lemon zest into a separate bowl and squeeze in the juice. Peel the garlic clove and grate it into the bowl. Spoon 2 tbsp sweet chilli sauce, along with 2 tbsp oil. Sprinkle in a pinch of salt and pepper. Stir well to combine, then pour the dressing over the chopped beetroot and onions.
- 4.
Halve and stone the avocado. Cut it into small chunks and slide into the bowl with the beetroot. Crumble in the feta. Fold to coat everything in the dressing. Set aside to marinate for 15 mins.
- 5.
Strip the kale leaves away from the stalks. Discard the stalks. Finely shred the leaves.
- 6.
When the bulgar wheat has cooked, fluff it up with a fork. Tip it into the bowl with the veg. Add the chopped kale and mix everything well. Divide between a couple of plates and serve.
- Tip
A much feta idea
Your leftover feta will keep, wrapped, in the fridge for a few days. Try crumbling large chunks of it into a baking tin along with wedges of tomato, fresh basil, torn hunks of bread and plenty of olive oil (a scattering of olives or capers wouldn’t go amiss if you’re inspired). Slide into a 180°C/Fan 160°C/Gas 4 oven for about 30 mins, till the feta has taken on some colour and the bread looks toasty.
