Categories: July, picnic

Ingredients

• 350g bulgur wheat
• 100g raisins
• 2 red onions, thinly sliced
• 4 tbsp mild olive oil
• 1 tsp sugar
• 1/2 tsp dried chilli flakes
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• pinch of ground allspice
• 3 ripe tomatoes, cut into small dice
• zest and juice of 1 lemon
• bunch fresh mint, chopped
• bunch fresh parsley, chopped
• 100gpine nuts, toasted

Directions

1. Put the bulgur wheat into a large bowl and pour over plenty of cold water. Leave to soak for 45 minutes, until the bulgur wheat grains are swollen and tender. Tip into a sieve and press to drain away as much liquid as possible.
2. Meanwhile, put the raisins in a bowl and pour over boiling water. Set aside to soak for 10 minutes or until plump. Drain and set aside.

3. While the bulgur wheat is soaking, preheat the oven to 200˚C/fan 180˚C/gas 6. Put the onions into a bowl, add 1 tbsp olive oil and the sugar. Stir it all together, then spread the onions out on a lined baking tray. Bake for 15-18 minutes, stirring occasionally, or until the onions are soft and lightly charred at the edges. Set aside to cool slightly.

4. Put the bulgur wheat, onions and raisins into a large bowl. Add the spices, tomatoes, lemon zest and juice and herbs. Gently stir together, then fold in the nuts and remaining olive oil. Season and put into a sealable container. Leave in a cool place for 3 hours, to allow the flavours to develop, before serving.

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