Quick Veg Sides

For us Veg eaters we often take salads or sides and make them our main course. Last week was a classic example. I made the Bulger Salad with Carrots and Almonds P.33 from America’s Test Kitchen: The Best Mediterranean Diet Recipes magazine…

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This was an interesting recipe because you simplt soaked the bulger wheat in water and lemon juice for about an hour to let it soften. You don’t cook it. All I had was Bob’s Red Mill Red Bulger Wheat. I think it must be a bit tougher because I couldn’t get it to soften completely. At the end of the soaking time I popped it in the microwave for about 5 min and it was perfect. I let it cool after so that I could maintain the cold salad effect. Yum with a nice chewy texture.

To complete the meal I made Harissa Roasted Potatoes from the Milk Street magazine (display until Feb 26 edition). I ADORE Harissa. This North African spice paste is full of flavour and not too, too spicy (you can always adjust the amount to your taste)…

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They were so crispy and yummy. I’m going to have to make them again soon.

Maybe the two dishes don’t really go together but it sure was a perfect dinner…

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