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Charred Brussels, beetroot & bulgur salad

Charred Brussels, beetroot & bulgur salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal732
fat38g
saturates9g
carbs69g
sugars13g
fibre12g
protein22g
salt0.9g
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Ingredients

For the dressing

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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, December 2016

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A star rating of 4 out of 5.1 rating
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