Slight variation is applied to this Middle Eastern salad by replacing bulgar with pasta. Parmesan cheese and sweet corn is added to enhance flavor and to make it a wholesome main meal.
50g de-frozen sweet corn
100g boiled / canned chickpeas
2 spring onions, finely chopped
1 Japanese cucumber, diced
1 large tomato, diced
2 tbsp finely chopped mint leaves
2 tbsp finely chopped coriander leaves
1 green chili finely chopped
1 tbsp lemon juice
1 garlic clove crushed
2 tbsp olive oil
Salt and pepper to taste
Handful of roasted pine nuts
50g parmesan cheese grated / Soy Cheese
Boil water in a sauce pan, when water starts boiling add salt and pasta, cook for 15 minutes till pasta is soft. Drain water and set aside.
Mix pasta with all other ingredients with a wooden spoon and serve immediately.