Bulgur broccoli salad with toasted pumkin seeds

Each portion provides: -vit k 345% RI -VIT C 58% RI -potassium 73% RI

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Step 1

Add the vegetable stock cube to a jug and pour in the hot water to make you liquid stock.

Step 2

Pour the stock into a pot and add the bulgar wheat and half the wine, then bring the liquid to the boil.

Step 3

reduce the heat and leave to simmer for 20-30 minutes or as per packet instructions.

Step 4

Meanwhile, heat the olive oil on a large pan, then add the onions, garlic, chorizo and chilli. Cook on a medium heat for 5 minutes.

Step 5

Preheat the oven to 180?C.

Step 6

Add the rest of the red wine, the mushrooms and the broccoli to your pan and mix well. Leave to cook on a medium heat for a further 5 minutes.

Step 7

Spoon the bulgur wheat evenly into a casserole dish.

Step 8

Pour the contents of the pan over the bulgur wheat and spread out.

Step 9

Sprinkle the pumpkin seeds on top.

Step 10

Place the casserole dish in the oven for 7-10 minutes until the seeds and broccoli are slightly browned.