100g bulgur wheat
2tsp vegetable stock powder (or ½ vegetable stock cube)
400g can chickpeas, rinsed and drained
200g British cherry or baby plum tomatoes, halved
2 ripe avocados, peeled, pitted and sliced
1 yellow pepper, deseeded and sliced
80g bag spinach, rocket and watercress salad
1tsp cumin seeds
2tbsp mixed seeds
3tbsp olive oil
2tbsp lemon juice
1tsp Dijon mustard
Pinch of salt, pepper and sugar
This lively, colourful British tomato salad is full of good things and great flavours.
Prep time: 10 minutes
Cook time: 10 minutes
1. Cook the bulgur wheat according to pack instructions, flavouring the cooking water with the vegetable stock powder or cube.
2. Meanwhile, mix together the chickpeas, tomatoes, avocados and pepper. Rinse the cooked bulgur wheat with cold water and drain well. Add to the tomato mixture and season.
3. Share the salad leaves between 4 serving plates and top with the tomato mixture. Toast the cumin seeds and mixed seeds in a dry frying pan until lightly browned. Sprinkle over the salads.
4. For the dressing, mix together the olive oil, lemon juice and mustard. Season with a pinch of salt, pepper and sugar. Sprinkle over the salads and serve.
Cook’s tip: Use couscous or quinoa instead of bulgur wheat if you prefer. For extra colour why not add a few British yellow or orange cherry tomatoes to liven up the plate.
Did You Know?
Approximately 2,500 skilled people are currently employed in the British tomato industry.