Superfood salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 3 tbsp bulgar wheat
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 200g broccoli, cut into small florets and blanched
- 1 small avocado, peeled and diced
- ¼ seeded and diced cucumber
- 75g edamame beans or plain peas, blanched if frozen
- 4 spring onions, finely chopped
- a handful of leaves parsley
- a handful of leaves mint
- 2 small punnets salad cress, snipped
- 2 tbsp sunflower seeds, toasted
Method
- STEP 1
Soak the bulgar wheat in boiling water for 20 minutes, then drain and tip into a bowl. Whisk the Dijon mustard and red wine vinegar together then whisk in the olive oil. Add to the bulgar wheat with the broccoli, avocado, cucumber, edamame beans or peas and spring onions, then toss everything together. Add the herbs and cress and toss gently. Sprinkle with sunflower seeds to serve.
