Caramelised onion, wild garlic, sweet corn and bulgur wheat salad

Serves 4 as a side dish or 2 as a snack

Ingredients:

1 small red onion, finely chopped

Small bulb wild garlic, finely chopped (use one clove normal garlic or 2 cloves smoked garlic for a rich smoky taste.)

100g sweetcorn, cooked.

200g bulgur wheat.

Small handful of pine nuts to garnish

2tbls. Walnut oil (you can use olive oil if you prefer) N.B. walnut oil has a very low burning point, so keep it on a medium low heat.

Equipment:

Skillet

bowl

spoon

Method:

Heat oil in a shallow pan and sauté the onions until almost caramelised add the garlic and cook until onions are caramelised, strain and put to one side.

In a large shallow bowel place the Bulgur wheat with a twist of black pepper and a little salt (I use lo salt mainly, both as it has lower sodium and because I prefer it’s sharper flavour), add the sweetcorn and cover with sufficient boiling water to completely cover the mixture, leave to stand for 15 Min, or until the bulgur wheat is soft and tender, strain any excess water, add the caramelized onion and garlic and a little of the oil, stir, garnish with pine nuts and serve.

This makes a great warm or cold salad and is also a personal favourite for my lunch box.

Enjoy!