Bulgur wheat green platter with pistachio cheese balls – Food & Home Magazine

Ingredients

• 180g (1 cup) bulgur wheat
• 500ml (2 cups) water
• <h3>Pistachio cheese balls</h3>
• 2 logs chevin/goat’s cheese
• 45ml (3 tbsp) fresh dill, chopped
• 100g shelled pistachios, ground
• <h3>Dressing</h3>
• 60ml (¼ cup) olive or avocado oil
• 30ml (2 tbsp) apple cider vinegar
• 30ml (2 tbsp) fresh dill, chopped
• Maldon Sea Salt and freshly ground black pepper, to taste
• <h3>To serve</h3>
• 200g fresh asparagus, blanched
• 150g fresh peas
• 6 baby marrows, thinly sliced and chargrilled
• 4 baby gem lettuces, sliced lengthways
• fresh mint leaves
• fresh crusty bread