Golden Bulgur Wheat Salad
This Golden Bulgur Wheat Salad is a hearty meal on a warm day. It's packed full of veggies and will keep you full.
Servings: 2 portions
Calories: 409.5kcal
Ingredients
- 100 grams squash cubed
- 0.5 red pepper cubed
- 0.5 white onion sliced
- 0.5 fennel sliced
- 75 grams dried apricots diced
- 1 clove garlic
- 1 tablespoon olive oil
- 100 grams bulgur wheat
- 200 ml vegetable stock
- 1 teaspoon paprika
- 1 red chilli finely diced, to taste
- 150 grams baby leaves
- parsley to serve
Instructions
- Pre-heat your oven to 190 C / 375 F / gas mark 5.
- Place the squash in a pan and drizzle with a little olive oil. Bake in an oven for 30 minutes until they begin to soften.
- Next add in the red pepper, fennel and garlic to the roasting pan and drizzle with the remaining olive oil and the spices and let bake for another 20 minutes or until soft and golden.
- While the vegetable are cooking, place the bulgur wheat in a saucepan with the vegetable stock.
- Simmer for 15 minutes or until all of the liquid has been absorbed.
- Once the bulgur wheat and vegetables have cooked, stir together and serve with baby leaves.
Nutrition
Calories: 409.5kcal | Carbohydrates: 80.58g | Protein: 11.51g | Fat: 8.46g | Saturated Fat: 1.16g | Polyunsaturated Fat: 1.21g | Monounsaturated Fat: 5.24g | Sodium: 507.53mg | Potassium: 1592.63mg | Fiber: 17.55g | Sugar: 25.05g | Vitamin A: 15019.29IU | Vitamin C: 82.61mg | Calcium: 176.57mg | Iron: 5.31mg