- 75g bulgar wheat
- 200g beetroot
- 2 red onions
- 1 avocado
- 1 lemon
- 1 garlic clove
- 2 tbsp sweet chilli sauce
- 120g feta
- 100g kale
- Sea salt
- 150ml boiling water
- 1 tbsp olive oil
- Freshly ground pepper
- Measuring jug
- Vegetable peeler
- 1.
Fill your kettle and boil it. 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, trim, peel and slice the beetroot as thinly as possible (see our tip for avoiding stains). Peel and thinly slice the red onions. Slide both ingredients into a large bowl and set aside.
- 3.
Grate the lemon zest into a separate small bowl and squeeze in the juice. Peel the garlic and grate it into the bowl. Add 2 tbsp sweet chilli sauce, ½ tbsp olive oil and a pinch of salt and pepper. Stir to make a dressing, then pour over the chopped beetroot and onions.
- 4.
Halve and stone the avocado. Cut it into small chunks and slide into the salad bowl. Crumble in the feta. Gently fold to coat everything in the dressing. Set aside to marinate for 15 mins.
- 5.
Shred the kale leaves and pop them in a bowl. Drizzle over ½ tbsp oil and add a pinch of salt. Massage for 2-3 mins till dark green and wilting.
- 6.
When the bulgar is tender, drain off any water and tip into the bowl with the beetroot. Add the kale and mix. Divide between 2 plates and serve.
- Tip
Purple stain
Beetroot can be generous with its striking purple colour, so chop it on a glass board or one you can wash up straight away. Wear gloves to protect your fingers and an apron to keep your clothes stain free.
