Charred Brussels, beetroot & bulghar salad

Charred Brussels, beetroot & bulghar salad

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Prep: 10 mins Cook: 10 mins

Easy

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal732
  • fat38g
  • saturates9g
  • carbs69g
  • sugars13g
  • fibre12g
  • protein22g
  • salt0.9g
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Ingredients

  • 150g bulghar wheat, rinsed
  • 200g leftover Brussels sprouts, halved
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 100g cooked beetroot, cut into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 small red onion, finely sliced
  • handful cherry tomatoes, halved
  • ½ small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dressing

  • 75ml buttermilk
  • 2 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • 60g blue cheese, crumbled

Method

  1. 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.

  2. Meanwhile, heat a griddle pan over a high heat until very hot. Cook the sprouts until char lines appear, then set aside.

  3. Make the dressing by combining all the ingredients in a small bowl with 1 tbsp water and a little seasoning.

  4. 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.

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