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Beetroot, Green Bean and Orange Salad
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Beetroot, Green Bean and Orange Salad

Beetroot, Green Bean and Orange Salad

with Bulgur Wheat and Feta

.

Tags:
Balanced
Veggie
Under 600 calories
Allergens:
Cereals containing gluten
Sulphites
Nuts

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

40

Pea Shoots

75

Feta Cheese

1

Wholegrain Mustard

80

Green Beans

120

Bulgur Wheat

(Contains Cereals containing gluten)

12

Red Wine Vinegar

(Contains Sulphites)

15

Honey

1

Ground Cumin

25

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

250

Cooked Beetroot

1

Orange

1

Mint

1

Red Onion

Not included in your delivery

¾

Olive Oil

240

Water for the Bulgur

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Nutritional information

Energy (kcal)468 kcal
Energy (kJ)1960 kJ
Fat11 g
of which saturates4 g
Carbohydrate74 g
of which sugars26 g
Protein16 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife
Colander
Large Bowl
Bowl

Instructions

Caramelise the Onion
1

Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan on 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.

Chop Chop
2

Meanwhile, 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 for the beans, and bring to the boil.

Cook the Bulgur
3

Once the onions have caramelised, stir in the cumin and cook for 1 min. Pour the water (see ingredients for amount) into the pan along with the vegetable stock paste, bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Boil the Beans
4

Meanwhile, once the saucepan 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 colander and run under cold water to cool. Set to one side.

Make the Dressing
5

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

Serve
6

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 needed. Pop the beetroot, orange, green beans and rocket into the salad bowl and toss to coat in the dressing. Divide the bulgur between your bowls and pop the veg on top. Scatter over the the crumbled feta. Enjoy!

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