Hot cucumber salad

Ingredients

1 cup	Bulghur wheat, uncooked (Main)
2	Telegraph cucumbers (Main)
2 heads	Bok choy, finely chopped
2 cups	Spring onions, finely sliced
6	Baby radishes, skin on
2 Tbsp	Chia seeds
2 packets	Pea sprouts
2 Tbsp	Oil
1 pinch	Salt

Citrus-mint dressing

1 cup	Mint leaves
1 pinch	Salt
1	Orange, juice and zest
4 Tbsp	Tamari soy sauce
2 Tbsp	Honey
3 Tbsp	Avocado oil
1 pinch	White pepper, to taste

Directions

1. Place bulghur wheat in a large bowl, pour over enough boiling water to cover and leave to soak for 10 minutes. Drain well and cool in fridge.
2. Peel cucumber, halve lengthways and scrape out seeds. Halve lengthways again and chop into 1cm pieces.
3. Using a peeler or mandoline, slice the radishes lengthways.
4. Heat ½ tbsp oil in a large frying pan, add sliced radish and a pinch of salt and sauté for 20-30 seconds. Remove from pan. Repeat process with cucumber pieces and remove.
5. Add bok choi and 1 tbsp water to frying pan and sauté quickly.
6. Combine all salad components in a large serving bowl and dress with citrus-mint dressing.

For the citrus-mint dressing

1. Pound salt and mint in a mortar and pestle. Add orange zest and juice and continue pounding mixture to a paste.
2. Add tamari, honey, avocado oil and white pepper and stir well.

See more of Mike's winter entertaining recipes

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• Sticky ribs