Heat the oil in a pan and add the onion, garlic and chilli and fry for 5 minutes. Next add the courgette and fry a further 5-10 minutes until golden. Remove mixture with a slotted spoon and set aside. Reduce the heat to low and add the bulghar wheat and heat for 30 seconds until the grains are glossy. Add the stock and sultanas. Bring to the boil, cover and simmer for 5-10 minutes until the bulghar has softened and the water has absorbed. Return the courgette and onion mixture to the pan and cook for another 5 minutes until heated through. Add the pine nuts and season with salt and pepper. Remove the pan from the heat and add the cheese. Cover and leave to stand for 5 minutes until the cheese has melted, then stir in the mint. Serve immediately.
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|Serving Size: 1 Serving (1135g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 527 (57%)|
|Amt Per Serving||% DV|
|Total Fat 58.5g||78 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 98.3mg||30 %|
|Sodium 1675.7mg||58 %|
|Potassium 1762.7mg||46 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 45.3g|
|Protein 54.1g||77 %|
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Calories per serving: 929
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