Serves 2 ~ so just double your quantities for 4 etc
Basil to garnish and for flavour
1 large firm tomato, dice into chunky bite size pieces
1 shallot finely diced
1 clove of garlic crushed with pink salt
½ – 1 charred red pepper, skin removed
2 handfuls of broccolini, slices diagonally
2 tsp coconut oil
zest and juice of ½ lemon
½ C bulgur wheat
¾ C hot water
2 dates finely chopped
2 tsp fennel seeds
lemon oil for drizzling (optional) it does give it an edge!
chopped fresh basil for garnish and flavour
Firstly, prepare the vegetables.
Finely dice the shallot, crush the garlic and make into a paste with a little pink Himalayan salt.
I used pre charred peppers I had left overs I’d done myself, you can buy them already done for you in jars from most supermarkets of specialty stores.
Now get the Bulgur ready to go.
add bulgur and hot water to saucepan with fennel seeds
add chopped dates with a little grind of black pepper
give a good mix pop the lid on the saucepan and leave until your vegetables are underway.
To a frypan add the 2tsp of coconut oil, turn element or gas onto a low heat.
When the oil has melted and starting to heat up add the shallots and cook gently until they begin to soften.
Add the tomatoes and as the soften off add your chopped broccolini.
Now, add your garlic paste and mix in well.
At this stage turn the heat on under the bulgur just a low to medium heat.
Turn the heat down low in the vegetable mix and cover.
Keep an eye on the bulgur giving it a stir.
By this stage it should just about be done. With the juice, pour all into the vegetable mix and gently Sprinkle combine.
over the lemon zest and give a gentle mix in the squeeze the lemon juice over.
Allow the juice to be absorbed and your dish is done!
Plate up and give a good drizzle of the lemon oil and a good sprinkle of basil.
ENJOY!
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