Bulghar & broad bean salad with zesty dressing

Bulghar & broad bean salad with zesty dressing

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(3 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 1
A light salad with plenty of green vegetables, a chilli lime dressing, fresh mint and grains to pack into a lunchbox

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal443
  • fat13g
  • saturates2g
  • carbs62g
  • sugars16g
  • fibre11g
  • protein17g
  • salt0.1g
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Ingredients

  • 50g bulghar wheat
  • 85g frozen broad bean, defrosted and podded, if you like
  • 6 sugar snap pea, halved lengthways
  • 4 radish, thinly sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • ½ small red onion, thinly sliced
  • small handful mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the dressing

  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ small red chilli, deseeded and chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tsp white wine vinegar
  • 1 tsp clear honey

Method

  1. Cook the bulghar wheat following pack instructions, adding the broad beans for the final 2 mins. Cool under cold running water, drain well, then toss with the sugar snap peas, radishes and red onion.

  2. Whisk together the dressing ingredients with some seasoning and toss through the salad. Scatter with the mint leaves.

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Comments, questions and tips

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cleo500
26th Mar, 2017
3.8
I regularly make this for my lunch; it's tasty and filling. I usually blanch the sugar snap peas as I find them a bit too crunchy raw. It's a good recipe for swapping in whatever you have to hand - I've used tomatoes, peppers and frozen peas and sweetcorn at various times.
dervale
2nd May, 2015
5.05
i made a few substitutions / missed out some things we didn't have - no chili, no white wine vinegar for the dressing, and extra peas instead of broad beans. i put the red onion in with the dressing to macerate first. also, bulghur wheat can be swapped out for e.g lentils. it tastes really good!
Shaeren
10th Dec, 2014
Although this recipe says 'vegan' it contains honey. Anyone wanting a vegan alternative will probably want to substitute for agave syrup. Also watch for the white wine vinegar as this isn't always vegan either.
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