Recipe for Bulgar Wheat Salad with Beetroot and Chilli 
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Yield:
6 servings
Ingredients:
Amount Ingredient
125 gm Bulgar wheat, (4oz)
600 ml Water, (1 pint)
3 sm Courgettes, thickly sliced
2 tbl Oil
1 x Red onion, finely chopped
1 x Clove garlic, finely chopped
3 x Birds eye chillies, deseeded and finely chopped
2 x Cm, (1inch) piece fresh root ginger, finely chopped
2 x Cooked medium beetroot, finely diced (2 to 3)
1 x Lime, juice of
2 tbl Fresh coriander, finely chopped
Instructions:
Instructions: Place the bulgar wheat in the water and cook gently for 10-15 minutes until the liquid is absorbed.

Preheat the oven to 220_C, 425_F, Gas Mark 7. Lay the courgettes on a baking tray and sprinkle with 1 tablespoon of oil, then roast for 30 minutes.

Heat the remaining tablespoon of oil in a pan and cook the onion until softened.

Add the garlic, chillies and ginger, cook for 2-3 minutes then add the beetroot, lime juice and coriander and heat through.

Combine with the bulgar wheat and courgettes then season to taste.

Notes This salad can be eaten warm or cold.

NOTES : Thenuttygrain of the bulgar wheat blends beautifully with the soft texture of the beetroot and the flavour is heightened by the fresh chilli.

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