Bulghur salad with artichokes and green beans

Michael Craig

Ingredients

1 punnet	Cherry tomatoes
1 Tbsp	Olive oil
1 ½ cups	Bulghur wheat, soaked in water for five minutes then drained (Main)
1 cup	Artichoke, marinated pieces from a jar (Main)
1 bunch	Fresh parsley, roughly chopped
1 bunch	Fresh basil, roughly chopped
200 g	Green beans, blanched (Main)
½	Lemons, juice of
1 Tbsp	Olive oil, use a good-quality oil
¼ cup	Almonds, roughly chopped

Directions

1. For the tomatoes, preheat the oven to 180C. Add tomatoes to a small roasting dish and drizzle over the olive oil, and season with salt and pepper. Roast for about 30 minutes.
2. Meanwhile, soak the bulghar wheat in water and drain. Place in a mixing bowl.
3. Add artichokes, herbs, and the blanched green beans. Squeeze over the lemon juice and drizzle over the olive oil. Mix together gently.
4. Sprinkle over the almonds and serve with the cherry tomatoes. Serve either as is, or with roast chicken or grilled haloumi.