Charred Brussels, beetroot & bulgur salad

2 of 5-a-day brussels sprouts budget fibre folate quick salad vegetarian winter

N/A

Source

Ingredients

150g bulgur 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

Put the bulgur 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.

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

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

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