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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Nutrition: per serving

  • kcal451
  • fat18g
  • saturates2g
  • carbs62g
  • sugars16g
  • fibre10g
  • protein11g
  • salt0.2g
    low
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Method

  • step 1

    Put the bulgur and sultanas in a bowl and pour over the hot stock. Cover with cling film and leave for 20-30 mins for the liquid to be absorbed. Once absorbed, run a fork through the grains to separate. Leave to cool.

  • step 2

    Add the carrots, pumpkin seeds, hazelnuts, lemon juice and rapeseed oil, and season. Mix well and transfer to a large serving bowl.

Recipe from Good Food magazine, June 2012

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Comments, questions and tips (5)

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Overall rating

A star rating of 4 out of 5.10 ratings
Elizabeth Leicester avatar

Elizabeth Leicester

A star rating of 5 out of 5.

Delicious and easy to make side dish. I left out the sultanas because I had a dried fruit hater eating with us, but even without, the result was really tasty.

aqualini

A star rating of 3 out of 5.

An ok salad, not very flavourful! Wont be making it again.

originalrumblytum avatar

originalrumblytum

A star rating of 4 out of 5.

Quite bland as per the recipe - definitely more flavourings need to be added. Easy to make.

moirashaw1

A star rating of 4 out of 5.

Fabulous recipe. I added the rind of the lemon and a bit more lemon juice to give a slightly sharper flavour. Definately do the day before you need it.

justme2

A star rating of 4 out of 5.

Lovely, moist salad. Made for a BBQ. Very quick and simple.

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