Herby celery salad recipe
Ingredients
125g (4oz) bulgar wheat
1 head of celery
1 green apple, cored and finely sliced
1 bunch fresh mint, chopped
bunch fresh coriander, chopped
bunch fresh dill, chopped
40g (1 1/2oz) pumpkin seeds, toasted
1 x 80g (3oz) tub pomegranate seeds
1 lime, zested and juiced
3 tbsp olive oil
This crispy and aromatic herby celery salad will add some tasty crunch and contrast to any meal. Put the bulgar wheat into a bowl and add 300ml (1/2pt) boiling water. Cover and leave to stand for 20 minutes. Meanwhile, trim the celery, reserving the tender central leaves. Slice the sticks on a diagonal into 1cm (1/2in) pices. Toss with the apple and the herbs. Fluff up the bulgar wheat with a fork and fold into the celery; season. Pile the salad into a serving bowl. Shred the reserved celery leaves and scatter over with the pumpkin and pomegranate seeds. Whisk together the lime zest, juice and olive oil and drizzle over the salad.
