This salad, served warm, utilises a store cupboard staple, chickpeas, with a selection of later winter ingredients including beetroot and cabbage.
120 g bulghar wheat
600 g savoy cabbage
1 tin chickpeas
2 precooked beetroot
1 clove garlic
100 g feta
5 g ras al hanout
4 tablespoons olive oil
4 tablespoons walnut oil
1 tablespoon red wine vinegar
Bring a pot of water to the boil. Cut the savoy cabbage into 1-1.5 cm strips. Cut the beetroot into wedges. Add the bulghar wheat to the pot of boiling water and simmer gently for about 15 minutes.
Drain the bulghar through sieve. In a bowl, mix together the walnut oil, red wine vinegar, salt and pepper. Finely chop the garlic clove and add to the dressing. Drain the chickpeas through a sieve and rinse under cold water. Place the beetroot in a pan with 2 tablespoons olive oil and warm them gently through.
Heat a frying pan over medium heat with 2 tablespoons olive oil. Add the savoy cabbage and fry gently for about 4-6 minutes until tender. Add a splash of water to the pan to help the cabbage steam. Add the chickpeas and ras al hanout to the pan. Ensure that the ingredients are heated through. Season with salt and pepper.
Mix the bulghar through the chickpea mixture. Add the dressing and extra salt and pepper if necessary. Divide the salad between 2 plates. Lay the beetroot on top and sprinkle with the crumbled feta.