Bean and wheat salad

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients

50g/2oz bulghur wheat
25g raisins
2 tbsp chilli or lemon flavoured olive oil
25g pinenuts
75g canned red kidney beans, drained
2 tbsp chopped fresh coriander
½ small red onion, chopped
½ small red pepper, deseeded and chopped
2 sticks celery sliced
1 small carrot, peeled and grated
75g low fat houmous
1 (130g) bag rocket salad leaves

Method

Cook the wheat in boiling salted water for 10mins or according to packet instructions until tender. Drain in a sieve. Heat the olive oil in the pan, add the pine nuts and cook for 1min until toasted. remove from the heat and mix in the wheat, kidney beans and coriander. Season to taste then divide between 2 plastic bowls.

Mix together the onion, pepper, celery and carrot and heap on top of the wheat. Divide the houmous between the two bowls, heaping it on top of the vegetables. Finally add a layer of salad leaves on top. Seal and chill the salad bowls until ready to serve. Toss together before serving.