Moroccan Bulghar Wheat Salad (v)

The weather has been *glorious* for the last 10 days or so 🙂 Quite strangely warm for mid March. In order to acknowledge this fact I made myself a bowl of yummy vegan goodness for lunch yesterday. I often make soaked bulghar wheat because it’s quick, easy and filling. You can add whatever you have to hand, don’t be put off by the long list of apparently random and weird ingredients. Make in bulk and enjoy over the week as the flavours develop and the fruit plumps up more and more.

For 6-8 portions you need:
1 cup bulghar wheat
2 cups stock
1 red onion, diced finely
1/2 cup chopped fresh mint
1/2 cup chopped fresh coriander
1 pack chilli marinated olives
1/4 cup each of sunflower seeds, pumpkin seeds and pine nuts
2 tbsp ras-el-halout
4 tbsp olive oil
1/4 cup dried apricots, roughly chopped
1/4 cup raisins

Toast the seeds with the ras-el-halout until lightly toasted and spitting hot. Soak everything else in a large bowl and add the sizzling seeds to the mix. Combine well and leave to marinate. Serve with tomato sauce and salad leaves.