Chorizo, bean and bulgur wheat salad

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This fabulous chorizo and bean salad recipe uses bulgar wheat and is really easy to make. Marcello Tully's salad is a colourful starter or side dish for barbecued meat or grilled fish.

First published in 2015

Ingredients

Metric

Imperial

Method

1
Cover the bulgur wheat with water, bring to the boil and cook for 10 minutes. Drain and leave to cool
  • 240g of bulgur wheat
  • 800ml of water
2
Heat the oil in a heavy based pan and sweat the onions and chorizo for 5 minutes, stirring frequently
3
Add the red and yellow peppers to the pan and sweat for a further 5 minutes
4
Add the parsley, garlic, caster sugar, dried oregano and salt and cook for a further 5 minutes
5
Remove the pan from the heat and combine with the bulgur wheat in a large salad bowl. Add the cannellini beans and kidney beans and mix well before serving

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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