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Split Pea and Bulghur Wheat Salad with Rosemary

4 to 6 servings

Ingredients

1 cup bulghur wheat
1/2 cup green split peas
1/2 cup yellow split peas
2 cloves of garlic, finely chopped
1 quart chicken stock
2 medium tomatoes
1 tablespoon finely chopped fresh rosemary
1/2 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
juice of 1 lemon
juice of 2 limes
salt and freshly ground black pepper to taste
1 large red onion, finely chopped
1 stalk of celery, finely chopped
1 large carrot, scraped and finely chopped
2 teaspoons olive oil
toasted pita chips

Method

Place the bulghur wheat in a bowl and pour in enough boiling water to cover it by 1 inch. Let the wheat soak for 30 minutes, then strain in a colander. Press to remove the excess water.

In a large soup pot combine the green and yellow split peas. Add the garlic and chicken stock, then cover and bring to a boil. Reduce the heat to a simmer and cook for 30 to 40 minutes, or until the peas are tender.

In a small bowl, blend together the tomatoes, herbs, lemon and lime juices and the salt and pepper. In a large bowl, combine the split peas and the bulghur wheat. Add the onions, celery and carrot. Wisk the olive oil into the herb and lemon mixture, and pour the dressing over the salad. Toss well.

Note: It is best to let this sit for an hour before serving to allow the flavors to meld together.

Chef's Tip:

For a fancy presentation, spoon the salad into metal rings (available at specialty kitchen stores), and unmold upon plates lined with salad greens.