Bulgur wheat with carrots & hazelnuts

• bulgur wheat↗600g g
• sultana↗140g g
• hot vegetable1l l

  or chicken stock

• medium carrots↗4

  coarsely grated

• pumpkin seed↗100g g
• toasted hazelnut100g g

  chopped

• juice 1 large lemon
• rapeseed oil↗5 tbsp tbsp

Step-by-step instructions

1. 1

   Put the bulgur and sultanas in a bowl and pour over the hot stock. Cover with cling film and leave for 20-30 mins for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.

2. 2

   Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.