Coconut-roasted edamame
An easy and healthy vegetarian snack with fragrant coconut to make your edamame pop
Crunchy bulgur salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g bulgur wheat
- 150g frozen edamame (podded)
- 2 Romano pepperssliced into rounds, seeds removed
- 150g radishesfinely sliced
- 75g whole blanched almonds
- small bunch mintfinely chopped
- small bunch parsleyfinely chopped
- 2 oranges
- 3 tbsp olive oil
Nutrition: per serving
- kcal483low
- fat22g
- saturates2g
- carbs50g
- sugars11g
- fibre9g
- protein17g
- salt0g
Method
step 1
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.
step 2
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. If you're following our Healthy Diet Plan - separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.
