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Crunchy bulghar salad

A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 483
  • Carbohydrates 50
  • Saturated Fat 2
  • Sugar 11
  • Protein 17
  • Fat 22
  • Fibre 9
  • Salt 0

Nutrition per serving

  • Calories 483
  • Carbohydrates 50
  • Saturated Fat 2
  • Sugar 11
  • Protein 17
  • Fat 22
  • Fibre 9
  • Salt 0

Ingredients

  • 200g bulghar wheat
  • 150g frozen podded edamame (soya) beans
  • 2 Romano peppers, sliced into rounds, seeds removed
  • 150g radishes, finely sliced
  • 75g whole blanched almonds
  • small bunch mint, finely chopped
  • small bunch parsley, finely chopped
  • 2 oranges
  • 3 tbsp extra virgin olive oil

Method

  1. Cook the bulghar following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.

  2. Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. Pour over the salad, toss well and serve.

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