Green Pea, Spinach and Microgreens Soup
October 16, 2020

Delicious Microgreen & Lamb Bowl

This green goddess revitalization bowl is the highlight of the gatherings in our house and is just as satisfying as it is nourishing, with microgreens, once again, being the center of attention. Perfect piled high on its own or as a side to roasted veggies, it is bursting with flavors and, very important, looks spectacular on the table!

You’ll need

  • 1.5 Cups Bulgar Wheat
  • 2.5 Cups Warm Water
  • 1 Knorr Chicken Stock Pot (28g)
  • 60 ml Lemon Juice
  • 60 ml Extra Virgin Olive Oil
  • 2 Cups Radish & Cress Microgreens
  • 1 Cucumber, seeded & cubed
  • 3 Baby Marrows, slices
  • 3 Radishes, thinly sliced
  • ½ Cup Sundried Tomatoes, chopped (fresh cocktail tomatoes work just as well!)
  • 4 Cups Cooked Shredded lamb (Leftover Sunday roast work well!)
  • Salt and pepper to taste

Instructions

  1. Add water, bulgur wheat and chicken stock in a pot and bring to boil. Cook for 10 minutes
    or until tender. Remove from the heat and let it cool down
  2. Grill your baby marrow slices in a grilling pan for 2 minutes per side
  3. Add the lemon juice, olive oil, 1 cup Microgreens (Chopped), cucumber, grilled baby
    marrows, sliced radishes and sundried tomatoes to the Bulgar wheat and mix well. Season
    with salt and pepper to taste
  4. If you use leftover pulled lamb place the shreds in a saucepan with ½ cup of the cooking
    liquid (or ½ cup of water with mutton stock) Let it simmer until all the liquid has evaporated.
  5. Plate the Bulgar Wheat in bowls and place the hot lamb shreds on top. Garnish with the
    leftover Radish and Cress Microgreens.