Charred Brussels, beetroot & bulgur 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

Nutrition per serving

  • Calories 732
  • Carbohydrate 69
  • Fat 38
  • Fiber 12
  • Protein 22
  • Saturated Fat 9
  • Sodium 0.9
  • Sugar 13


  • 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


  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.