Ingredients:
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
Method:
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.
