Crunchy bulgur salad

Name: Crunchy bulgur salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
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

2 steps

Prep:10minCook:15min

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

Updated at: Sat, 30 Dec 2023 13:46:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories471.6 kcal (24%)

Total Fat23.6 g (34%)

Carbs56.2 g (22%)

Sugars8.4 g (9%)

Protein16.4 g (33%)

Sodium35.3 mg (2%)

Fiber13.6 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gbulgur wheat

150gfrozen edamame

podded

2romano peppers

sliced into rounds, seeds removed

150gradishes

finely sliced

75gwhole blanched almonds

mint

small, finely chopped

parsley

small, finely chopped

2oranges

3 Tbspolive oil

Instructions

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.

Notes

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