Lea Hogg

With the Brussels Sprouts that were left over, we made a salad today and it is a pleasure to eat something that tastes healthy after all the rich food of the last few days.

You will need:

200g bulgar wheat (medium)
100 to 200g Brussels sprouts, depending on how much is left over
50g pistachios, dry roasted and chopped
100g cherry tomatoes, halved
Grated rind of half a lemon
Salt and Pepper to season
2 tablespoons olive oil
1 spoon lemon juice
1 spoon roughly chopped parsley

Soak the bulgur wheat in cold water and leave for a few hours. Drain well. half the cooked Brussels sprouts and add to the bulgur. Add the pistachios, lemon rind, cherry tomatoes, parsley and mix gently not to break the sprouts up. Season and finally add the olive oil and lemon juice. Just delicious 🙂

I use Bulgur wheat by St Georges Brand, olive oil by Costa D’Oro at J Calleja and fresh vegetables and herbs by Big Fresh in Mosta.