Food Friday: Stripy Summer Salad

Available for over a year

A rainbow of summery goodness, quick, healthy and inexpensive. Ingredients 150g bulgur wheat 400ml boiling water 1 large beetroot, peeled 1 large carrot peeled 1 cos lettuce or any lettuce with large boat like leaves 2 - 4 sticks celery, stringy bits removed 100g extra mature cheddar cheese For the Vinaigrette 1 tablespoon Dijon mustard 5 tablespoons water 1 tablespoon white wine vinegar 120ml light olive oil Salt and black pepper 1 clove garlic peeled and finely grated Method Place all of the above ingredients into a large jar with a tight fitting lid and shake well. Pour the boiling water over the bulgur wheat, let it simmer until there is no more water visible (about 5 minutes). Turn off the heat and cover with a lid or a plate while you prepare the salad. Finely grate the peeled raw beetroot and carrot into separate bowls. Pour a little of the vinaigrette into each bowl and combine. Mix the cheese into the hot bulgur wheat with a little salt and pepper. Now arrange the salad on a large serving plate, a strip of bulgur, carrot and then beetroot alongside whole lettuce leaves and halved celery sticks. Serve while the bulgur is still warm, by scooping a little bulgur, a little carrot and a little beetroot into your chosen vessel! Toasted sourdough would make a nice addition sprinkled with olive oil. Happy summer days!