Charred Brussels, beetroot & bulgur salad
- Preparation and cooking time
- Serves 2
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
For the dressing
- 75ml buttermilk
- 2 tbsp mayonnaise
- 1 tbsp white wine vinegar
- 60g blue cheese , crumbled
- STEP 1
Put the bulgur 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.
- STEP 2
Meanwhile, heat a griddle pan over a high heat until very hot. Cook the sprouts until char lines appear, then set aside.
- STEP 3
Make the dressing by combining all the ingredients in a small bowl with 1 tbsp water and a little seasoning.
- STEP 4
In a large bowl, combine the bulgur with the Brussels, beetroot, onion, tomatoes, parsley and some seasoning. Divide between bowls and drizzle with the dressing, serving extra on the side.