4
Large baby gem or romaine lettuce leaves (spoon shaped)
200g
Bulgur
100g
Feta cheese
1
Large tomato
1
Granny Smith green apple
2
Spring onions
10cl
Lemon juice
QS
Parsley
QS
Chives
QS
Olive oil
QS
Extra fine sea salt
QS
Freshly ground pepper
Soak the bulgur in cold water for 15 minutes. Slice the onions thinly, cut the tomatoes into cubes and the apple into quarters then narrow strips. Chop the parsley and chives. Place everything in a salad bowl and mix well. Season with olive oil, lemon juice, extra fine sea salt and freshly ground pepper. Warm the Ponthier cooked chestnuts by steaming for 2 to 3 minutes or place in a pan with a little lemon juice and olive oil. Remove any floating scum from the bulgur. Drain well. Add the bulgur and the chestnuts to the mixture in the bowl.
Distribute evenly between the baby gem or romaine lettuce leaves. Complete with the cubes of feta cheese and the chopped herbs.
Products used
