Rhubarb, Roasted Pecan and Bulgar Wheat Salad
As it's spring and in the midst of my exam season quick, light meals full of fruit is perfect. I think rhubarb is technically a rhizome like ginger, but I could be wrong. Regardless, I think it is okay to call it a fruit. At least the rhubarb won't be offended. If you are a rhizome expert and are deeply offended by my disregard then I apologise. Try this warm salad and perhaps then you will forgive me. Just look how pretty it is. Jokes aside, this combination sounds weird. Fresh greens and warm fruit? Yes, but trust me it is tasty and far cheaper than fresh berries. The bulgar wheat can easily be replaced with quinoa, rice, couscous, buckwheat, etc. If you are on a rhubarb craze the extra rhubarb can be use for a crumble for dessert. Alternatively just freeze for later use.
Serves 2 / Approximate prep time: 15 minutes
Ingredients
200g of pre-cooked and cooled bulgar wheat
1.5 stick rhubarb
1 tbsp sugar or any other sweetener
2 large handfuls of arugula or rocket
1 red onion or shallot
1/2 tbsp of extra virgin olive oil
40g of feta
50g of pecans
1 tbsp balsamic vinegar
ground black pepper
salt
Preparation
- Finely chop the red onion or shallot.
- Chop the pecans into small chunks.
- Toast in the pecans in frying plan on medium heat (no additional fat required) until you can smell their nutty aroma. Season with salt. Remove from the heat.
- Cut the rhubarb into 1-cm pieces. Place in a mixing bowl and toss with the sugar or sweetener.
- Transfer to a frying pan on medium heat. Heat trough until just starting to soften. Set aside.
- In a salad bowl add the cooled bulgar wheat, rocket, feta and onion.
- Add the balsamic vinegar and extra virgin oil to the salad. Season with salt and pepper. Toss the dressing through the salad.
- Just prior to serving top the salad with the rhubarb,
- Garnish with the toasted nuts and enjoy!
