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Bulgur & broad bean salad with zesty dressing

Bulgur & broad bean salad with zesty dressing

A star rating of 4.8 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal443
fat13g
saturates2g
carbs62g
sugars16g
fibre11g
protein17g
low insalt0.1g
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Ingredients

  • 50g bulgur wheat
  • 85g frozen broad bean , defrosted and podded, if you like
  • 6 sugar snap pea , halved lengthways
  • 4 radish , thinly sliced
  • ½ small red onion , thinly sliced
  • small handful mint leaves

For the dressing

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

Method

  • STEP 1

    Cook the bulgur 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.

  • STEP 2

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

Recipe from Good Food magazine, April 2013

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Overall rating

A star rating of 4.8 out of 5.6 ratings
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