Bulgur wheat with carrots & hazelnuts

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Source

Ingredients

600g bulgur wheat

140g sultana

1l hot vegetable or chicken stock

4 medium carrots , coarsely grated

100g pumpkin seed

100g toasted hazelnut , chopped

juice 1 large lemon

5 tbsp rapeseed oil

Method

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.

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