Adapted from Stephanies new book...Kitchen Garden Companion.
1 cup course burghul
1 cup chicken stock
2 cloves of garlic
100g spinach leaves
S and P to taste
squeeze of lemon juice
Place garlic and chicken stock in T.M bowl, cook on varoma ,speed 2 for 5 mins.
Add roughly chopped spinach, and cook for 30 seconds on speed 4.
Zap on speed 7 for 1 min. with added lemon juice.
Add burghul and mix ,reverse 1 min.
Leave in bowl, covered for 15 to 20 mins.
I made this with mixed greens from the garden and it was a bit strong.
The next day we ate it cold as a salad and the flavor was better.
In future I would make it as a salad on the day before required.