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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:
Veggie
Under 600 calories
Allergens:
Milk
Celery
Cereals containing gluten
Mustard
Sulphites

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 Time35 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

80

Green Beans

1

Mint

1

Orange

75

Feta Cheese

(Contains Milk)

250

Cooked Beetroot

1

Ground Cumin

10

Vegetable Stock Paste

(Contains Celery)

120

Bulgur Wheat

(Contains Cereals containing gluten)

1

Honey

1

Wholegrain Mustard

(Contains Mustard)

1

Red Wine Vinegar

(Contains Sulphites)

40

Wild Rocket

Not included in your delivery

¾

Olive Oil for the Dressing

240

Water for the Bulgur

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Nutritional information

Energy (kJ)1960 kJ
Energy (kcal)468 kcal
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
Knife
Medium Saucepan
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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