SURREY%20ROCKS%20-%20APRIL%202022 - Flipbook - Page 20
NEWS
RECIPE
CRUNCHY BULGHAR SALAD
A vibrant summer salad with radishes, edamame
beans, peppers, almonds and herbs, drizzled with a citrus
dressing. Healthy, light and fresh with only 483 calories a
serving.
INGREDIENTS:
(Serves 4)
• 200g bulghar wheat
• 150g frozen podded edamame beans
• 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 extra virgin olive oil
METHOD:
1. Cook the bulghar following pack instructions, then
drain and tip into a large serving bowl to cool.
2. Put the edamame beans in a small bowl, pour over
boiling water, leave for 1 min, then drain.
3. Put in a serving bowl with the peppers, radishes,
almonds, mint and parsley.
4. Peel one orange, carefully cut away the segments and
add to the bowl.
5. Squeeze the juice of the other orange into a jam jar with
the oil. Season well and shake to emulsify.
6. Pour over the salad, toss well and serve.
WINE MATCH
The best wines to pair with
bulghar wheat are whites that bring
out the nutty side to the grain. A
ripe, oaky Australian Chardonnay
blends perfectly with the sweet,
tangy and assertive flavours of
this particular dish. As the salad
contains edamame beans and
radishes a Sauvignon Blanc or
lesser known Pinot Gris - which are
becoming increasingly popular would also work particularly well.
Stay clear of reds and if you are a
fan of rose, go for a light, dry rose
like Pinot Noir.
20 SURREYROCKS | ISSUE 08
