A fresh and zingy salad studded with cannellini beans and all sorts of delicious vegetables. Vegan salads don't get much better than this.
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Serves
4
Bulgur Wheat
Water
Vegetable Stock Cube
Courgette
Drained Cooked Cannellini Beans
Pomegranate Seeds
Fresh Mint
Fresh Parsley
Flaked Almond
FOR THE DRESSING:
Wholegrain Mustard
Olive Oil
Chilli Powder
Smoked Paprika
Ground Cumin
Sherry Vinegar
Agave
Serves
4
Bulgur Wheat
Water
Vegetable Stock Cube
Courgette
Drained Cooked Cannellini Beans
Pomegranate Seeds
Fresh Mint
Fresh Parsley
Flaked Almond
FOR THE DRESSING:
Wholegrain Mustard
Olive Oil
Chilli Powder
Smoked Paprika
Ground Cumin
Sherry Vinegar
Agave
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Toast the bulgur wheat in a hot pan with a drizzle of olive oil on medium heat for 2-3 mins until it smells fragrant and toasted. Add water and crumble in the stock cube. Bring to a boil, then lower to a simmer, cover and cook for 8 mins, or until the water has evaporated and the grains are soft and fluffy. Drain the beans and add them to the bulghur.
Step 2.
Meanwhile, chop the top and tail off the courgettes and slice them thinly lengthways, about 0.5cm thick. Drizzle them with olive oil and season with salt and pepper. Place on a hot griddle pan and cook for about 4-5 mins on each side until charred.
Step 3.
To make the dressing, whisk all of the dressing ingredients together and season well with salt and pepper. Roughly chop the herbs.
Step 4.
To serve, pile up the bulgur and top with the dressing. Finish with the flaked almonds and herbs and plenty of pepper.
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