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…


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)…


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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