150g pitted green olives in brine, drained
150g pitted black olives in brine, drained
3 tablespoons lemon-infused or extra virgin olive oil
Finely grated zest and juice of 1 orange
350g bulgur wheat
600ml hot vegetable stock
1/2 cucumber, finely chopped
6 spring onions, finely chopped
3 tomatoes, deseeded and finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
Salt and freshly ground black pepper
First of all, chope the olives roughly and tip them into a serving bowl. Add, the olive oil, orange zest and orange juice and stir to mix.
Next, put the bulgur wheat into a saucepan and add te hot stock. Simmer for 5-6 minutes until swollen and tender. Then, drain and cool for 15-20 minutes.
Tip the bulgur wheat into the olive mixture and add the cucumber, spring onions, tomatoes, parsley and mint.
Finally, season and serve while barely warm, or cool completely and serve as a side salad or as part of packed lunch or picnic. Enjoy!