Recipe: Bulgur Salad

In summer no one wants to eat heavy starchy food, but as soon as someone mentions salad, someone will inevitably reply with, “Boring”!  Salad doesn’t have to be that way, all it takes is a little outside the box thinking, and in no time at all you have a light, delicious and healthy meal.
By adding Pasta, shredded chicken, or in this case bulgur wheat, you won’t feel as if you haven’t eaten a full size meal.  Minus the meat, this dish is perfect for vegetarians as well.

Ingredients for a dish such as this one are also endlessly interchangeable, you could add chickpeas, cucumber or red onions, it really is up to you, customize it with your fruit and vegetable preferences.

200g of bulgur wheat
150g of frozen podded edamame (soya) beans
2 Romano peppers, sliced into rounds, seeds removed
150g of radishes, finely sliced
75g of whole blanched almonds
Small bunch of mint, finely chopped
Small bunch of parsley, finely chopped
2 oranges
3 tablespoon of extra virgin olive oil

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.

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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