Serves 2:

1/2 cup bulgur  – alternatively couscous and quinoa (gluten free) can be used

 1 cup boiling water

1/2 can black beans or any beans of your choice

1 zucchini

1 carrot

1 capsicum

few florets of broccoli and cauliflower

some olives

cherry tomatoes

medium cucumber cut in cubes

fresh cut herbs of choice – parsley/coriander/thyme

coconut oil for cooking

salt and pepper to taste

juice of 1/2 lime

tamari / soy sauce to taste

2 tbsp olive oil

roasted cashews and pine nuts


Place the bulgur in a bowl, add boiling water, cover and let steep for 10 min until soft. If any water remaining drain it out. In a pan heat some coconut oil. Saute carrot, zucchini, broccoli, cauli and capsicum, until tender. Mix in the beans, add some tamari, salt and pepper. In a large serving bowl, mix the cooked veggies and beans, bulgur, cut olives, fresh tomatoes, cucumber and herbs. Add olive oil, lime juice, tamari, salt and pepper. Mix well. Decorate with roasted cashews and pine nuts. Serve on a bed of lettuce leaves. Enjoy warm or cold.

Ayurvedic and Nutritional Properties:

This is a balanced dish and good for all constitution types. High in fibre, packed with vitamins and minerals, and well balanced protein and good fats. Ideal for lunch or dinner or for kids / adults lunch boxes. Can be eaten as cold summer salad or warm winter salad.