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Minty beetroot, feta & bulghar salad New-recipe-icon

Mix oranges with beetroot and mint in a vegetarian grain salad that looks as good as it tastes. Made in just 10 minutes, it's a perfect packed lunch

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 270
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 16
  • Protein 11
  • Fat 10
  • Fibre 8
  • Salt 0.7

Nutrition per serving

  • Calories 270
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 16
  • Protein 11
  • Fat 10
  • Fibre 8
  • Salt 0.7

Ingredients

  • 50g bulghar wheat
  • 2 oranges, ½ zested and juiced, the rest peeled and chopped
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • 3 tbsp chopped mint
  • 3 spring onions, sliced
  • 4 walnut halves, broken
  • 4 pitted Kalamata olives, halved (optional)
  • 2 beetroots, chopped
  • 40g vegetarian feta

Method

  1. Put the bulghar in a small pan, cover with water, bring to the boil, then cook, covered, for 5 mins or until tender. Drain well, press out any excess water and tip into a bowl.

  2. Stir in the orange zest and juice, garlic and vinegar, then toss through the mint, spring onions, walnuts and olives (if using). Finally, stir in the beetroot, spoon into containers and top with the feta to mix through just before eating.

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