Broccoli pasta salad with eggs & sunflower seeds
Pack in protein, carbohydrate and vitamins with this broccoli, pasta and eggs dish, a healthy vegetarian lunch to keep you going on a busy afternoon
Minty beetroot, feta & bulgur salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g bulgur wheat
- 2 oranges1/2 zested and juiced, the rest peeled and chopped
- 1 garlic clove
- 1 tsp apple cider vinegar
- 3 tbsp chopped mint
- 3 spring onionssliced
- 4 walnut halvesbroken
- 4 pitted Kalamata oliveshalved (optional)
- 2 beetrootschopped
- 40g vegetarian feta
Nutrition: Per serving
- kcal270low
- fat10g
- saturates3g
- carbs31g
- sugars16g
- fibre8g
- protein11g
- salt0.7g
Method
step 1
Put the bulgur in a small pan, cover with water, bring to the boil, then cook, covered, for 5 mins or until tender. Drain well, press out any excess water and tip into a bowl.
step 2
Stir in the orange zest and juice, garlic and vinegar, then toss through the mint, spring onions, walnuts and olives (if using). Finally, stir in the beetroot, spoon into containers and top with the feta to mix through just before eating.
