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Crunchy bulgur salad

Crunchy bulgur salad

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A star rating of 4.3 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal483
fat22g
saturates2g
carbs50g
sugars11g
fibre9g
protein17g
salt0g
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Ingredients

  • 200g bulgur wheat
  • 150g frozen edamame (podded)
  • 2 Romano peppers , sliced into rounds, seeds removed
  • 150g radishes , finely sliced
  • 75g whole blanched almonds
  • small bunch mint , finely chopped
  • small bunch parsley , finely chopped
  • 2 oranges
  • 3 tbsp olive oil

Method

  • STEP 1

    Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.

  • STEP 2

    Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. If you're following our Healthy Diet Plan - separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.

Goes well with

Recipe from Good Food magazine, July 2016

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A star rating of 4.3 out of 5.8 ratings
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