Crunchy bulgur salad
A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 483
-
fat 22g
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saturates 2g
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carbs 50g
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sugars 11g
-
fibre 9g
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protein 17g
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salt 0g
Ingredients
- 200g bulghar wheat
- 150g frozen podded edamame (soya) beans
- 2 Romano peppers, sliced into rounds, seeds removed
- 150g radishes, finely sliced
- 75g whole blanched almonds
- small bunch mint, finely chopped
- small bunch parsley, finely chopped
- 2 oranges
- 3 tbsp extra virgin olive oil
Method
Cook the bulghar following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.
Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. Pour over the salad, toss well and serve.