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Beetroot, Green Bean & Orange Salad

Beetroot, Green Bean & Orange Salad

with Bulgur Wheat and Feta Cheese

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We love a good Beetroot, Green Bean & Orange Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Low SaltUnder 600 calories
Allergens:MilkCereals containing GlutenMustardSulphitesNuts

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 pack(s)

Green Beans

1 bunch(es)


1 unit(s)


1 block(s)

Feta Cheese


1 unit(s)


120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 pot(s)

Ground Cumin

1 sachet


1 sachet

Wholegrain Mustard


1 sachet

Red Wine Vinegar


1 bag(s)

Pea Shoots

1 bag(s)

Flaked Almonds


Not included in your delivery

240 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2640 kJ
Energy (kcal)631 kcal
Fat25.0 g
of which saturates10.0 g
Carbohydrate74 g
of which sugars26.0 g
Protein23 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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 well with salt and pepper. Cook, stirring occasionally, until the onion has softened and is starting to colour, 5-6 mins. Stir occasionally.


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 lengthways.

Slice widthways into 1cm wide half- moons. Crumble the feta. Chop each beetroot

into six segments.


Once the onion has caramelised, stir in the cumin and cook for 1 minute. Pour the water (see ingredients for amount) into the pan and bring to the boil. Once boiling, stir in the bulgur wheat, bring back 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, fill another large saucepan with water and bring to the boil. Once boiling, add the green beans and a pinch 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 (see ingredients for amount) and season with salt and pepperto taste.


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