Nigel cut down the mint a few weeks ago and it’s now pushing again so I cut a big bunch today and made a fresh summer salad that I enjoyed for lunch alongside some smoked salmon.
I cooked 65g of bulgur wheat in boiling water for 5 minutes, drained, rinsed and cooled it and then added to it 115g of cooked Puy lentils. I cooked the lentils from dried but you could substitute a 400g tin of ready cooked lentils.
I mixed the cooled lentils and bulgur wheat together in a large bowl and added 3 finely chopped spring onions, the juice of half a lemon, lots of flaked sea salt and pepper and the big bunch of mint, finely chopped. I drizzled in just one tablespoon of olive oil and a couple of tablespoons of pomegranate molasses. Et voila!
It was delicious and fresh and lovely with the smoked salmon but would be equally good with griddled salmon or on its own as a veggie lunch.
