Charred Brussels, beetroot & bulgur salad
Love your leftovers – use a surplus of festive Brussels and blue cheese in this throw-together, vegetarian seasonal salad that's 2 of your 5 a day
-
Prep:10 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 732
-
fat 38g
-
saturates 9g
-
carbs 69g
-
sugars 13g
-
fibre 12g
-
protein 22g
-
salt 0.9g
Ingredients
- 150g bulghar wheat, rinsed
- 200g leftover Brussels sprouts, halved
- 100g cooked beetroot, cut into wedges
- 1 small red onion, finely sliced
- handful cherry tomatoes, halved
- ½ small pack parsley, roughly chopped
- 75ml buttermilk
- 2 tbsp mayonnaise
- 1 tbsp white wine vinegar
- 60g blue cheese, crumbled
Method
Put the bulghar in a small saucepan and cover with 300ml water. Bring to the boil, reduce to a simmer, cover and cook for 5 mins or until tender. Drain.
Meanwhile, heat a griddle pan over a high heat until very hot. Cook the sprouts until char lines appear, then set aside.
Make the dressing by combining all the ingredients in a small bowl with 1 tbsp water and a little seasoning.
In a large bowl, combine the bulghar with the Brussels, beetroot, onion, tomatoes, parsley and some seasoning. Divide between bowls and drizzle with the dressing, serving extra on the side.
