Charred brussels, beetroot & bulgur salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 150g bulgur wheat, rinsed
- 200g leftover brussels sprouts, halved
- 100g cooked beetroot, cut into wedges
- 1 small red onion, finely sliced
- handful cherry tomatoes, halved
- ½ small pack parsley, roughly chopped
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 sprouts, beetroot, onion, tomatoes, parsley and some seasoning. Divide between bowls and drizzle with the dressing, serving extra on the side.
