100g |
medium-coarse bulgur wheat |
50g |
red quinoa |
70g |
pecan nuts |
2 tablespoons |
sunflower seeds |
2 generous handfuls |
watercress or rocket leaves |
1 |
large shallot, very finely sliced |
1 |
long green chilli, deseeded and finely shredded |
1/2 cup |
shredded mint leaves |
1/2 cup |
shredded flat-leaf parsley leaves |
|
salt |
|
freshly ground black pepper |
12 |
plump cherries, pickled and lightly smashed |
100g |
soft goat’s curd or feta, crumbled |