John's Recipe of the Month

Cracked Wheat and Fennel Salad

• 250g/9oz bulgar wheat
• 3 heads of fennel, cut into wedges
• 4 tbsp olive oil
• pared zest and juice of 2 oranges
• 4 tbsp chopped fresh flatleaf parsley
• 2 tbsp chopped fresh mint
• 4 plum tomatoes, cut into wedges
• 140g/5oz mixed olives, drained
• 100g/4oz rocket

Takes 45 minutes · Serves 4

1 Preheat the oven to 200°C/Gas 6/fan oven 180°C.
Place the bulgar wheat in a large bowl, cover with 1 litre/1¾ pints boiling water and allow to stand for 30 minutes.
Meanwhile, place the fennel in a large roasting tin, drizzle with the olive oil and season.
Add the orange zest and half the orange juice and roast in the oven for 35 minutes until softened and slightly charred.

2Drain the bulgar wheat, add the parsley and mint and remaining orange juice.
Combine well and season to taste.
Place the tomatoes, oilves and rocket in a large bowl, add the roasted fennel with the pan juices and toss well.

3Divide the bulgar wheat between four serving plates, top with the fennel and tomato mixture and serve.