Crunchy bulghar salad

Crunchy bulghar salad

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal483
  • fat22g
  • saturates2g
  • carbs50g
  • sugars11g
  • fibre9g
  • protein17g
  • salt0g
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Ingredients

  • 200g bulghar wheat
  • 150g frozen podded edamame (soya) beans
  • 2 Romano peppers, sliced into rounds, seeds removed
  • 150g radishes, finely sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 75g whole blanched almonds
  • small bunch mint, finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

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

  • 2 oranges
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp extra virgin olive oil

Method

  1. Cook the bulghar 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.

  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. Pour over the salad, toss well and serve.

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Comments, questions and tips

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91Annie
17th Aug, 2016
3.8
Generally a super satisfying dish. Only thing that I would do differently next time is that I would not use Orange for the dressing as I found it too sweet and I was missing the acidity in the salad, so would definitely go for plain old lemon next time.
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