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!
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
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
Grill your baby marrow slices in a grilling pan for 2 minutes per side
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
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.
Plate the Bulgar Wheat in bowls and place the hot lamb shreds on top. Garnish with the leftover Radish and Cress Microgreens.