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Herby celery & bulghar salad

This speedy salad will keep in the fridge for a few days - a great healthy lunch or snack to have on hand

  • Prep: 30 mins
    No cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 229
  • Carbohydrates 30
  • Saturated Fat 1
  • Sugar 5
  • Protein 4
  • Fat 10
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 229
  • Carbohydrates 30
  • Saturated Fat 1
  • Sugar 5
  • Protein 4
  • Fat 10
  • Fibre 2
  • Salt 0.1

Ingredients

  • 200g bulgar wheat
  • 1 bunch celery
  • 1 dessert apple
  • juice 1 lemon
  • 4 tbsp olive oil
  • handful toasted hazelnuts, roughly chopped
  • 1 red chilli, deseeded and chopped
  • large handful pomegranate seeds
  • small bunch parsley, chopped
  • small bunch mint, chopped
  • small bunch tarragon, chopped

Method

  1. Put the bulghar wheat in a large bowl and just cover with boiling water. Cover the bowl with cling film and leave for 30 mins to absorb all the water.

  2. Meanwhile, separate the sticks of celery and set the leaves aside. Very finely slice the celery and roughly chop the leaves. Cut the apple into fine matchsticks and toss in a little lemon juice. In a bowl, mix the remaining lemon juice with the oil and some seasoning to make a dressing.

  3. Gently fluff up the bulghar with a fork. Mix the sliced celery and apple through the bulghar, followed by the nuts, chilli, pomegranate seeds and herbs. Drizzle over the dressing and toss everything together gently. Scatter with the celery leaves and serve.

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