4 large Portobello mushrooms, each about 10cm across
1-2 tsp rapeseed oil
100g bulghar wheat
2 garlic cloves, finely grated
50g feta, crumbled
2 tsp finely chopped rosemary leaves
6 walnut halves, roughly broken
2 tbsp chopped parsley (optional)
2 carrots, coarsely grated
1 red onion, finely sliced
200g red cabbage, finely shredded
1 tbsp rapeseed oil
1 tbsp apple cider vinegar
1 tsp English mustard powder
4 tbsp four-seed mix (sesame, sunflower, golden linseed and pumpkin)
Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.
Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).
Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.
Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.