Superfood salad recipe | olivemagazine

2525

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.