I had purslane in my veg box which is a leafy green I’d never had before, until I had a veg box! And it is lovely. It is a soft unassuming leaf, a little like spinach. I figured it would be nice in a salad with the tomatoes and avocado also in my veg box, a sliced spring onion. The pantry dressing is olive oil, lemon, garlic powder, sumac, Aleppo pepper flakes, sea salt, and dried herbs (parsley, chives, mint). Fresh herbs would have been much much better. For the grains I used bulgar wheat I picked up at a really wonderful and friendly farm shop I visited yesterday.

Here is the thing about bulgar wheat, if you don’t already know. You only need a bowl, a kettle, and about 20 mins to cook it! It is awesome! I’m sure it has some super health benefits or something, but friends, all you need is a bowl and a kettle to make this grain. So easy. You can even use a stock cube if you want more flavour! A veg stock cube might be a great addition here.

Here is what you do. Put some bulgar wheat in a bowl with your dried herbs and garlic and a stock cube if you want. Add boiling water to cover the grains by about 2-3cm. Cover and let sit for about 20 mins. While the bulgar wheat is sitting, chop tomatoes and avocado. Slice spring onion. Mix together some olive oil and lemon juice, add the tomatoes, avocado, and onion. When the bulgar wheat is ready, fluffy grains and add to tomato mixture. Add salt, sumac, Aleppo pepper flakes to taste.