Recipes
Beetroot, radish & raspberry bulgur wheat salad
This veggie salad balances spiced beetroot with sweet raspberries and nutty bulgur wheat.
This veggie salad balances spiced beetroot with sweet raspberries and nutty bulgur wheat.
Cook: 38 Mins
Serves: 4
Price: £1.91 per serving
Nutritional Information
Each 240g serving contains
Energy
1476kj
353kcal
1476kj
353kcal
18%
Fat
18.2g
18.2g
Med
26%
26%
Saturates
1.9g
1.9g
Low
10%
10%
Sugars
12.0g
12.0g
Low
13%
13%
Salt
0.24g
0.24g
Low
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
615kj/147kcal
Typical energy values per 100g:
615kj/147kcal
Ingredients
125g bulgur wheat
200g pack radishes (sliced)
175g Lincolnshire Beetroot Co Sweet Chilli Beetroot (cubed)
1 tbsp chopped fresh mint
2 tbsp light olive oil
1 lemon (zest of plus 1 tbsp juice)
200g pack raspberries
75g hazelnuts (chopped and toasted)
½ x 160g bag baby spinach
Method
1
Put the bulgur wheat in a bowl and pour over boiling water to just cover. Leave to soak for 30 minutes, then tip into a sieve to drain off any excess liquid. Set aside and allow to cool.
2
Put the bulgur wheat into another bowl with the radishes and beetroot. Stir to mix together.
3
Whisk together the mint, olive oil, lemon zest and juice to make a dressing.
4
Sprinkle the raspberries and hazelnuts into the salad, and toss with the dressing. Arrange the spinach on a large plate and serve the salad on top.