- 50g bulghar wheat
- 2 oranges, ½ zested and juiced, the rest peeled and chopped
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 garlic clove
- 1 tsp apple cider vinegar
- 3 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 3 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 walnut halves, broken
- 4 pitted Kalamata olives, halved (optional)
- 2 beetroots, chopped
- 40g vegetarian feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
Put the bulghar in a small pan, cover with water, bring to the boil, then cook, covered, for 5 mins or until tender. Drain well, press out any excess water and tip into a bowl.
Stir in the orange zest and juice, garlic and vinegar, then toss through the mint, spring onions, walnuts and olives (if using). Finally, stir in the beetroot, spoon into containers and top with the feta to mix through just before eating.
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