As part of National BBQ Week, we’ve adapted this recipe from BBC Good Food. This Crunchy bulgar salad would go perfectly with our Helen Browning’s BBQ Boxes!


  • 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


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.


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