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!
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.
Enjoy!
