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This summer salad makes a hearty side dish for a picnic or barbecue, and it's low fat too
Cook the bulgur wheat in boiling salted
water for 15 mins or until tender, adding
the peas for the final 3 mins of cooking.
Make the dressing by combining the oil,
lemon juice and seasoning. Stir the herbs
through the drained bulgur wheat and
peas with the dressing.
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