Crunchy bulgur salad

A bowl of food on a plate Vegan Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
  • Easy
  • Serves 4

A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing

Nutrient Unit
kcal 483
fat 22g
saturates 2g
carbs 50g
sugars 11g
fibre 9g
protein 17g
salt 0g


  • 200g bulgur wheat
  • 150g frozen edamame (podded)
  • 2 Romano peppers , sliced into rounds, seeds removed
  • 150g radishes , finely sliced
  • 75g whole blanched almonds
  • small bunch mint , finely chopped
  • small bunch parsley , finely chopped
  • 2 oranges
  • 3 tbsp olive oil
Barley & bulgur chopped herb salad


  • 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.

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