Crunchy bulgur salad

2 of 5-a-day bulgur wheat fibre folate gluten free healthy iron low calorie radish romano pepper summer vegan vegetarian

N/A

Source

Ingredients

200g bulgur wheat

150g frozen edamame (podded)

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 olive oil

Method

Cook the bulgur 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.

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. If you're following our Healthy Diet Plan - separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.