Radish, Watermelon and Bulgar Wheat Salad Recipe
Thanks to Marcus Samuelsson and Aine Carlin
1 cup bulgar wheat
3 spring onion/scallions
1 small stick of celery
¼ cup pumpkin seeds
1 cup chopped and deseeded watermelon
zest of 1 lemon or lime
juice of 1 lemon or lime
¼ cup extra virgin olive oil
1 tbsp cider vinegar
salt and pepper
Place the bulgar wheat in a bowl and cover with 1 cup of freshly boiled water. Cover the bowl with a plate or some clingfilm and allow to stand for at least ten minutes or until all the water has been absorbed. Fluff with a fork. Allow to cool uncovered
Finely slice the radishes and spring onions. Cut the celery into tiny pieces. Set aside.
De-seed the melon and cut into small pieces.
Zest and juice the lemon.
Heat a dry frying pan/skillet and lightly toast the pumpkin seeds until crunchy and paler in colour. Move frequently to avoid burning them. Transfer to a small bowl and leave to cool completely.
When the bulgar wheat has cooled sufficiently, add all the ingredients including the lemon/lime juice. Season generously, pour over the oil and the vinegar.
Toss in the toasted pumpkin seeds. Taste and season further if necessary. Serve.