Bulgur wheat with mixed peppers, mint, and goat’s cheese

INGREDIENTS
250g (9oz) fine bulgur wheat
300ml (10fl oz) hot light or low-salt vegetable stock
salt and freshly ground black pepper
1 bunch of spring onions, finely chopped
1 orange pepper, deseeded and diced
1 yellow pepper, deseeded and diced
pinch of mild paprika
handful of fresh mint leaves, finely chopped
juice of 1 lemon
125g (41⁄2oz) soft goat’s cheese, crumbled
extra virgin olive oil, for drizzling

METHOD
Put the bulgur wheat in a large bowl, and pour over the stock – it should just cover the bulgur.
Leave to stand for 10 minutes, then stir with a fork to fluff up the grains. Season well with a pinch of salt and pepper.
Add the spring onions, orange and yellow peppers, paprika, mint, and lemon juice, and stir well. Taste, and season again if needed. To serve, top with the goat’s cheese and a generous drizzle of olive oil.