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Life & Style Food & Wine Food & Wine
Photo: Gregor Richardson
Photo: Gregor Richardson
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. With Covid-19 restricting our eateries’ offerings, we have looked to our archives for some of our favourite recipes.
500g coarse burgul (bulgur) wheat
2 tomatoes, finely diced and seeds removed
½ cucumber, finely diced, seeds removed
⅛ red onion finely diced
1½-2 cups finely chopped parsley
5 sprigs mint or 2 Tbsp dried mint
5-6 Tbsp lemon juice
2 Tbsp oil
salt/pepper to taste
Method
Soak wheat in hot water for 30 minutes to one hour.
Drain wheat and squeeze in a cloth to extract all the water.
Put all the ingredients in a bowl and mix.
Adjust seasonings and lemon juice to taste.
This recipe comes from Potpourri Vegetarian Cafe, in Lower Stuart St, Dunedin