Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Charred Brussels, beetroot & bulghar salad

Love your leftovers – use a surplus of festive Brussels and blue cheese in this throw-together, vegetarian seasonal salad that's 2 of your 5 a day

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 732
  • Carbohydrates 69
  • Saturated Fat 9
  • Sugar 13
  • Protein 22
  • Fat 38
  • Fibre 12
  • Salt 0.9

Nutrition per serving

  • Calories 732
  • Carbohydrates 69
  • Saturated Fat 9
  • Sugar 13
  • Protein 22
  • Fat 38
  • Fibre 12
  • Salt 0.9

Ingredients

  • 150g bulghar wheat, rinsed
  • 200g leftover Brussels sprouts, halved
  • 100g cooked beetroot, cut into wedges
  • 1 small red onion, finely sliced
  • handful cherry tomatoes, halved
  • ½ small pack parsley, roughly chopped
  • 75ml buttermilk
  • 2 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • 60g blue cheese, crumbled

Method

  1. Put the bulghar in a small saucepan and cover with 300ml water. Bring to the boil, reduce to a simmer, cover and cook for 5 mins or until tender. Drain.

  2. Meanwhile, heat a griddle pan over a high heat until very hot. Cook the sprouts until char lines appear, then set aside.

  3. Make the dressing by combining all the ingredients in a small bowl with 1 tbsp water and a little seasoning.

  4. In a large bowl, combine the bulghar with the Brussels, beetroot, onion, tomatoes, parsley and some seasoning. Divide between bowls and drizzle with the dressing, serving extra on the side.

Suggested recipes from this collection...