• Bulgur wheat green platter with pistachio cheese balls

    Serves: 4 – 6
    Cooking Time: 30 minutes + 1 – 2 hours to chill

    Ingredients

    • 180g (1 cup) bulgur wheat
    • 500ml (2 cups) water
    • Pistachio cheese balls

    • 2 logs chevin/goat’s cheese
    • 45ml (3 tbsp) fresh dill, chopped
    • 100g shelled pistachios, ground
    • Dressing

    • 60ml (¼ cup) olive or avocado oil
    • 30ml (2 tbsp) apple cider vinegar
    • 30ml (2 tbsp) fresh dill, chopped
    • Maldon Sea Salt and freshly ground black pepper, to taste
    • To serve

    • 200g fresh asparagus, blanched
    • 150g fresh peas
    • 6 baby marrows, thinly sliced and chargrilled
    • 4 baby gem lettuces, sliced lengthways
    • fresh mint leaves
    • fresh crusty bread

    Instructions

    1

    Add the bulgur wheat and water to a medium pot, bring to a boil and boil until cooked through, 15 – 20 minutes. Drain in a colander and set aside.

    2

    For the cheese balls, crumble the cheese in a bowl, add the dill, mix well and shape into small balls. Roll the cheese balls into the ground pistachios and refrigerate for 1 – 2 hours.

    3

    For the dressing, combine all of the ingredients in a jug, mix well and set aside.

    4

    Place the bulgur wheat, asparagus, peas, baby marrows and lettuce on a serving platter and pour the dressing over. Sprinkle with mint and serve with pistachio cheese balls and crusty bread.

     

     

    ×
    Exit mobile version