Friday, 21 October 2016


With some of the last of the tomatoes from the garden, I made kisir, which is a lovely Turkish grain salad. Really easy to make. I served it topped with a poached egg.

Kisir (from Amazing Grains by Ghillie James)
(Serves 4)

1 1/2 tbsp oil
1 red onion, finely chopped
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
2 tsp ground cumin
2 tbsp tomato puree
200g bulgar wheat, rinsed
250ml boiling hot veg stock
4 tomatoes, diced
handful mint, torn
small bunch parsley, chopped
3 spring onions, finely chopped
juice 1 lemon
2 tbsp extra-virgin olive oil
2 tbsp pomegranate molasses
salt and pepper

Heat 1 1/2 tbsp oil in a medium pan and saute the onion, chilli and garlic for 3-4 mins. Stir in the cumin, then the tomato puree and cook for a min. Add the bulgar wheat and the boiling hot stock, then take the pan off the heat. Cover with a lid and leave it to sit until the bulgar has cooled, about 15 mins.

Fork the cooked grains to separate, then add the tomatoes, herbs and spring onions. Mix in the lemon juice, extra-virgin olive oil and pomegranate molasses and season, stir to combine. Serve.

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