Spinach, Apricot and Bulghur Wheat Salad

They say never judge a book by its cover. Well Sally Butcher's Veggiestan is a most definite exception to the rule.

The dishes are just as colourful on the inside as Sally takes us on a Vegetarian Odyssey through the Middle East. Each recipe comes with a little bit of history behind it and it's all written in a wonderful style with a good splash of humour.

This salad comes with "Crunch, Squidge and Oomph" according to Sally. I couldn't describe it better apart from adding that the combination of ingredients is like a symphony of flavour on your palette. It's great for lunch and dinner and I've also used it as a side salad for a BBQ.

For 4 people:

Ingredients: 100g Dried Apricots roughly chopped. 300g Bulghur Wheat. 400ml Vegetable Stock. 300ml Apricot or Apple Juice. 150g washed Spinach. Carrot peeled. Small Red Onion. 4 tbsp. Olive Oil. 2 tbsp. Lime juice and zest of a Lime. Tsp crushed chillies. Tsp Ground Cumin. Seasoning. 100g Pistachios. Coriander bunch washed and chopped.                                                                          Handful of mint washed and chopped.

Method:

1. Heat over to 140C / 275F / GM1
2. Make the stock and combine with the fruit juice. Spread the wheat over an oven tray and mix in the liquid. Allow for the wheat doubling in size. Put in the oven for 20 minutes, fluffing it up half way through. Once cooked, allow to cool a little.
3. Soak the apricots in tepid water for about twenty minutes.
4. Roughly shred the spinach, grate the carrot and finely slice the onion.
5. Whisk the oil with the lime juice, zest, chillies, cumin and seasoning. Drain the apricots.
6. Blend all of the ingredients together with the nuts and herbs and check for seasoning.

Just like Sally, I serve this with some warm flat breads and some thick yoghurt.