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Bulghar & broad bean salad with zesty dressing

A light salad with plenty of green vegetables, a chilli lime dressing, fresh mint and grains to pack into a lunchbox

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 443
  • Carbohydrates 62
  • Saturated Fat 2
  • Sugar 16
  • Protein 17
  • Fat 13
  • Fibre 11
  • Salt 0.1

Nutrition per serving

  • Calories 443
  • Carbohydrates 62
  • Saturated Fat 2
  • Sugar 16
  • Protein 17
  • Fat 13
  • Fibre 11
  • Salt 0.1

Ingredients

  • 50g bulghar wheat
  • 85g frozen broad beans, defrosted and podded, if you like
  • 6 sugar snap peas, halved lengthways
  • 4 radishes, thinly sliced
  • ½ small red onion, thinly sliced
  • small handful mint leaves
  • zest and juice 1 lime
  • ½ small red chilli, deseeded and chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tsp white wine vinegar
  • 1 tsp clear honey

Method

  1. Cook the bulghar wheat following pack instructions, adding the broad beans for the final 2 mins. Cool under cold running water, drain well, then toss with the sugar snap peas, radishes and red onion.

  2. Whisk together the dressing ingredients with some seasoning and toss through the salad. Scatter with the mint leaves.

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