Tangy Veg and Bulgur Salad
Serves: 4
Ingredients
To make Tangy Veg and Bulgur Salad, you'll need:
- 250ml water
- 250g cracked bulgur wheat
- 1.5 tbsp. extra virgin olive oil
- 1 small red onion, finely chopped
- 100g cherry tomatoes, halved
- 200g yellow summer squash
- 200g courgette
- 1 lemon and its zest
- 100g fresh mint, chopped
- 100g fresh parsley, chopped
- Salt and freshly ground black pepper
Method
- Put the water in a saucepan and bring it to the boil.
- Stir the bulgur and the boiling water together in a large bowl.
- Cover, and let stand until the liquid is absorbed. This should take around 30 minutes.
- Pour the oil into a pan and place over a medium heat.
- When the oil is hot, fry the onion for 3 minutes.
- Add the tomatoes, squash, and courgette.
- Cook the vegetables for 7 minutes, ensuring that they’re softened.
- Mix the vegetables into the bulgur along with the lemon juice, lemon zest, mint, parsley, and salt and pepper to taste.
- Your salad is ready to serve!
Nutritional Facts (Per Serving)
Calories 326 | Total Fat 6.1g | Saturated Fat 0.7g | Carbohydrates 56.5g | Fibre 14.4g | Protein 11.8g
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