Last updated on 12 February 2018

DOWNLOAD THE FREE SHOPPING LIST

(Serves 4–6)

FOR THE BULGAR WHEAT BOWL
250g bulgar wheat
400g chicken or vegetable stock
30ml olive or avocado oil
1 red onion, finely diced
1 garlic clove, crushed
5ml ground cumin
2 baby marrows, finely diced
1 carrot, peeled and finely diced
2 tomatoes, deseeded and diced
45ml fresh coriander, chopped
15ml fresh mint, chopped
15ml pickled ginger, finely chopped
salt and milled black pepper, to taste

FOR THE CHICKEN MEATBALLS
450g chicken mince
15ml fresh ginger, finely grated
5ml curry powder
1 egg, beaten
30ml soy sauce
5 spring onions, sliced
45ml black and/or white sesame seeds
45–80g almond flour
olive oil or avocado oil, for frying

FOR THE YOGHURT DRESSING
60ml tahini paste
30ml hot water
125g thick plain yoghurt
salt and milled black pepper, to taste
2ml cayenne pepper

TO SERVE
carrot and cucumber sticks
avocado, cubed
micro herbs

METHOD

1. Place the bulgar wheat in a pan
and cover with the stock. Cook for 15–20 minutes or until tender and set aside to cool.
2. Heat the oil in a frying pan and cook the onion and garlic over a low heat for 5–7 minutes.
3. Add the ground cumin, baby marrow and carrot and fry for 5 minutes.
4. Mix the onion mixture with the bulgar wheat and stir in the remaining ingredients. Leave to stand for at least 15 minutes for the flavours to develop. Season to taste with salt and pepper.
5. To make the chicken meatballs, combine the chicken mince, ginger, curry powder, beaten egg, soy sauce, spring onions and sesame seeds in a mixing bowl.
6. Gradually add the almond flour until the mixture is firm enough to handle.
7. Using lightly floured hands, shape the mixture into walnut-sized balls.
8. Heat the oil in a pan and gently fry the meatballs, in batches, for about
3–4 minutes per side, or until cooked.
9. To make the yoghurt dressing, mix the tahini paste and hot water in a small bowl, until smooth. Allow to cool completely. Stir in the yoghurt and season to taste with salt and pepper. Sprinkle the cayenne pepper on top.
10. Serve the bulgar wheat in bowls, topped with chicken meatballs, carrot and cucumber sticks, cubed avocado, and the yoghurt dressing. Garnish with the micro herbs

Related Posts

Send this to a friend