Bulgar Salad with Butternut Squash and Aduki Beans

serves 4 to 6 portions

315 grms course wholemeal bulgar wheat
sea salt
21/2 tbsp. rapeseed oil
31/2 tbsp. lemon juice
1 fresh chilli, deseeded and minced
2 tbsp. fresh coriander
2 1/2 tbsp. fresh mint
150 grms diced roasted butternut squash
100 grms cooked aduki beans
1 cm piece of kombu sea vegetable (optional)

Rince the bulgar, place in a large bowl and just cover with cold water. Soak overnight, or in the morning to use that night. Fluff up the soaked bulgar. Season with sea salt. Add rapeseed oil and lemon juice. Stir well. Check the seasoning. Wash the coriander, and chop both leaves and stems very finely. Remove the hard stalks from the mint, rinse and chop very fine along with the mint leaves. Add the herbs to the bulgar along with the chilli, butternut squash and aduki beans. Mix well