Green Bulgur Salad

Ingredients

• 50g of baby leaf and herb salad
• 100g of frozen garden peas
• 100g of fresh green beans
• 100g of bulgur wheat ^alternative
• 400ml of water, for cooking

Dressing (optional)

• ½ cup olive oil
• 1 tsp mustard
• ½ ready-to-eat avocado
• salt, for taste
• black pepper, for taste
• 1 tsp of lemon juice, freshly squeezed

Method

Rinse bulgur wheat under cold water.

Put cold water in a saucepan and bring it to a boil. Once the water is boiling put bulgur wheat.

Stir well and cook on low heat for 15 minutes under the cover. The whole water should be fully absorbed.

Take off the heat. If needed, drain any excess water. Place cooked bulgur in a bowl and leave it for 10 minutes.

Using a fork stir through the bulgur to separate the grains.

Cook vegetables

Put green beans and peas into a pan filled with water and a pinch of salt.

Bring it to a boil and cook for 4 minutes.

Drain and set aside to cool down.

Put cooked bulgur, vegetables and leaf salad in a large mixing bowl. Gently still all together.

Place on a plate and serve with dressing.

A quick mustard-avocado dressing

In a jug mash avocado and combine with mustard and olive oil. Season with salt, pepper and lemon juice.

Using an electric hand blender blend until all ingredients are well combined creating a smooth dressing.

For serving place into a sauce glass.

Tips

The dressing is optional and it adds extra 500 calories and making it a perfect vegetarian lunch.

This salad is a great addition to our fried chicken breasts.