Beetroot, Green Bean and Orange salad

Name: Beetroot, Green Bean and Orange salad with Bulgur Wheat and Feta
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 40 Pea Shoots; 75 Feta Cheese; 1 Wholegrain Mustard; 80 Green Beans; 120 Bulgur Wheat; 12 Red Wine Vinegar; 15 Honey; 1 Ground Cumin; 25 Flaked Almonds; 250 Cooked Beetroot; 1 Orange; 1 Mint; 1 Red Onion; ¾ Olive Oil; 240 Water for the Bulgur

with Bulgur Wheat and Feta

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Sweet, with an earthy caramel taste, beetroot is great in a salad. Pairing this versatile purple veg with orange and greens creates a salad full of vivid colours. The robust flavour of orange works really well with mint, as does the tart and tangy feta cheese that is crumbled over the salad. Served on a bed of bulgur wheat, the chewy texture of this grain makes it a great partner for stronger flavours in the fruit and veggies. There’s zero compromise on flavour in this dish!

Allergens:

Cereals containing gluten

•Sulphites

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Pea Shoots

Feta Cheese

Wholegrain Mustard

Green Beans

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Red Wine Vinegar

(Contains: Sulphites)

Honey

Ground Cumin

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

250

Cooked Beetroot

Orange

Mint

Red Onion

Not included in your delivery

Olive Oil

240

Water for the Bulgur

Nutritional information

Energy (kcal)593 kcal

Energy (kJ)2481 kJ

Fat22 g

of which saturates8 g

Carbohydrate74 g

of which sugars26 g

Protein21 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Lid

•Large Bowl

•Bowl

•Fork

Instructions

Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has softened and is starting to colour, 5-6 mins.

In the meantime, trim the green beans.Pick the mint leaves from their stalks and roughly chop (discard the stalks).Peel the orange and cut in half. Slice widthways into 1cm wide half-moons.Crumble the feta. Chop each beetroot into 6 segments. Fill a saucepan with water and bring to the boil (for the beans later on).

Once the onions have caramelised, stir in the cumin and cook for 1 minute. Pour the water for the bulgur (see ingredients for amount) into the pan and bring to the boil. Once boiling, stir in the bulgar wheat, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, once the water is boiling, add the beans and a 0.5 tsp of salt. Boil until just tender, 3-4 mins. Once cooked, drain in a sieve and run under cold water to cool. Set to one side.

While the beans are cooking, pop the honey, mustard and red wine vinegar into a large salad bowl. Mix to combine then add the olive oil for the dressing (see ingredients for amount), season with salt and pepper.

Once everything is ready, fluff the bulgur wheat up with a fork and stir in half the mint. Taste and season with salt and pepper if necessary. Pop the beetroot, orange, green beans, and peashoots into the salad bowl and toss to coat in the dressing. Divide the bulgar between your bowls and pop the beetroot salad on top. Sprinkle over the the crumbled feta and flaked almonds. ENJOY!