This recipe is also from The French Market Cookbook. Very simple – don’t be put off by the list of ingredients.
2 cups cooked bulgur wheat (or couscous, brown rice, quinoa etc – whatever you have to hand)
3 medium carrots peeled and grated (~380g)
2 medium beetroots peeled and grated (~340g)
3 dried figs chopped finely (I use sliced fresh figs if I have them)
1/2 cup roast cashew nuts, unsalted and chopped
1 cup fresh parsley, chopped
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 teaspoon salt
3 tablespoons olive oil
ground black pepper to taste
hot sauce to taste
Combine grain, carrots, beetroot, figs, cashews and parsley in a large bowl.
Make dressing and pour over: whisk lemon juice, vinegar and salt together.
Sprinkle salad with black pepper and hot sauce to taste, then stir to combine. Serve.