This filling vegetarian salad has the spicy flavours of cumin and warming cinnamon
Prep:10 mins
Serves 4 generously
200g bulgur wheat250ml hot vegetable stock½ tsp Morroccan spice mix, or large pinch each ground cumin and ground cinnamonzest 1 lemon, juice of ½ lemon1 tbsp olive oil½ red onion, finely sliced400g can chickpea, drained210g jar roasted pepper, drained and torn into shredssmall bunch coriander, leaves only
STEP 1In a large microwave proof bowl, cover the bulgur wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulgur wheat and serve warm or cold.
