Bulgar wheat, rocket and ricotta salad

Perfect for an afternoon snack or even lunch. It is refreshing and easy to make.

When making a salad consider all the tastes and textures you would like to experience; sweet, crunchy, green, soft, tart and silky. Your meal should be a journey and every bite you should taste something new.

For the ricotta recipe - Click here!

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Bulgar wheat, rocket and ricotta salad

makes for 2 people (or 1 if you hungry)

Ingredients

• 1/4 cup Bulgar wheat

• 1/2 cup water

• 2 tablespoons of seeds or nuts ( I used sunflower and sesame seeds)

• half a Haas avo

• handful of rocket (from the garden)

• half an apple (Granny Smith is always better)

• 1/4 red onion

• salt ( I use Hawaiian black salt because I enjoy the taste and it looks cool -you can buy it from Checkers by a brand called Simple Truth)

• Ricotta (for a vegan option replace with hummus or vegan ricotta)

• Balsamic vinegar

• Olive oil

Method

1. Place the bulgar wheat and water into a small pot and it put the stove on high. Leave to boil - should take about 10min. Remove from the heat and drain excess water. Remember to stir so that the bulgar wheat doesn't stick to the bottom. If you would like to make more salad - add more bulgar wheat. The ratio for bulgar wheat to water is 1:2. Set aside to cool.

2. In another pan, place the seeds and set on high. Allow for the seeds to become crisp, mix regularly to ensure that they get toasted on each side. Be careful not to burn. By toasting the seeds it will release a different set of tastes and a different more crispy texture.

3. Clean the rocket and slice.

4. Slice the apply and red onion into thin pieces.

5. Cut up the avo into cubes

6. In bowl put everything together; bulgar wheat, rocket, apple, seeds, onion, avo and mix it up!

7. Place pieces of ricotta on top and drizzle over olive oil and balsamic vinegar.

8. Add salt to taste.

and remember to love yourself first,

love Amber